Stuffed chicken breast over pasta

Pasta and macaroni Italian cuisine

This recipe is a good example of what you can do in a low carb, low sugar, low salt world and still eat a meal that you want to make again and again. I was inspired by this recipe (http://www.mendabody.net/postings/blogs/detail/heavenly-stuffed-chicken) although I've diverged a bit. I do not eat it every night, but the chickpea based pastas are BY FAR the best low-carb option. I use the ones sold by BANZA - you can get penne, rigatoni, fusilli, and shells. Half the carbs and twice the protein, and really as close to a wheat pasta as you can get (and sure unlike the rice varieties, or using tofu based foods). I am writing the recipe to serve 2 from one large breast. In fact I usually make 3-4 breasts worth at a time. You want to avoid the sugars of a store-bought red sauce and spend just a slight amount of time making your own, quickly? Then forget the jar. Puree 28 oz of San Marzanos in a food processor to the consistency you like. Add a half a cup of caramelized, diced sweet onion to which you added garlic at the end, along with the herbs and spices of choice (I use black pepper, red flakes, oregano, basil). Pulse well to mix and you are ready to heat with the cooked pasta for 5 minutes.