I spent the day working at http://www.purecountrypetboutique.com/ on my new dog clothes line that will be coming out the end of December. Finally, a day without physical therapy. I got done early and worked on my soup and trying to figure out what to make for the boys. I came up with a good blend of flavors that will go well with the high potency of the garlic soup I made.
1 lb. Gluten-Free pasta (spaghetti or linguine) Quinoa or Bionaturae are my favorite.
1 green pepper, trimmed and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 pinch crushed red chilli flakes (less if your daughter hates spice like mine does)
3/4 cup dry white wine
1lb chicken breast (for the boys, us girls just eat the pasta)
12 sun-dried tomatoes, thinly sliced
1/2 cup finely grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. During the last minute of cooking, add the green pepper. Drain the pasta and pepper into a colander.
While the pasta is cooking, heat olive oil in a large skillet set over medium heat. Add garlic and red chili flakes and cook, stirring, for 1 minute. Pour in white wine and cook at a rapid simmer for 1 to 2 minutes. Add Chicken and simmer until just cooked through, took 5 minutes for mine. Add 12 thinly sliced sun-dried tomatoes, salt, and pepper. (if you want vegetarian version, just don't add chicken).
Add the pasta and Green Pepper and toss with the shrimp and sauce. Add Parmesan cheese and parsley, and toss again. Serve immediately and top with more grated Parmesan cheese.
Here is the vegetarian version: