Healthy spaghetti and chicken with a crunchy topping

The pasta is flavored with stock instead of salt and carrot is added to whole wheat pasta.

 

Healthy Spaghetti and Chicken with a crunchy topping

1/2 lb                                                    Whole wheat spaghetti 

3 cups                                                   Julienned carrots

2 tablespoons (divided)                    Olive oil 

4 or 5 cloves (divided)                      Garlic, sliced thinly 

3 cups                                                   Cooked chicken

1/4 cup                                                 Unsalted vegetable stock

3 tablespoons (divided)                    Fresh parsley 

8                                                             Breton crackers, crumbled in a ziploc bag

1/4 teaspoon                                        Red pepper flakes

1/4 teaspoon                                        Turmeric (optional) 

1 cup                                                     White wine (optional) 

Zest and juice of half a lemon or all of it if not using wine

Salt and black pepper to taste

Tiny pinch of cayenne pepper for the crunchy topping. 

Directions 

Fill a big pot with water, add 1/4 cup or more of stock and bring to a boil.  Add the pasta and carrots, cook 2 minutes less than the package directions.

Meanwhile put 1 tablespoon oil in a cold Dutch oven or big pot and 3 or 4 garlic cloves (keep 1 for the crunchy topping).  Turn on the burner to medium heat and watch closely to not burn the garlic.  When it becomes fragrant add 1 cup white wine, chicken, lemon juice, 1/4 teaspoon red pepper flakes, 1/4 teaspoon turmeric (if using), 2 tablespoons parsley (keep 1 tablespoon for the crunchy topping).

Reserve 1/2 cup of pasta water, drain pasta and carrots and add to the chicken.  Incorporate the pasta to the chicken mixture, add cooking water, turn off the heat and cover.

Put the pasta pot back on the off burner.  Add little oil and tilt the pot to cover the bottom, add the remaining garlic clove, chopped.  The heat of the pot should be enough to cook it.  When it is fragrant add crumbled crackers, lemon zest, cayenne pepper and parsley.

My intention was to saute thinly sliced string beans for the topping (my husband loves string beans) but I didn't have any.  Let me know if you try it or a version of it.

Eat health, be healthy and bon appétit! 

I would use navy beans instead of chicken to make it vegetarian.