Michelin Star Chef Thierry Laborde, and Nutritionist Dr. Janet Aylott prepare a creamy chicken and mushroom pasta dish that serves 4 people. This is a simple and tasty diabetes friendly recipe for your entire family to enjoy.
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Janet Aylott: This is a really great simple recipe it takes about 15 minutes. Thierry is going to cook for us today. He combines lots of really great ingredients and it's based around pasta, which is starchy carbohydrates, which is great for diabetic diet. So, over to Thierry. Thierry Laborde: What we are going to use today is we're going to use some onions, some pasta, peas, broccoli, chicken and fresh button mushrooms, then on the end I'm going to add up some parmesan, grated parmesan. So, the first step I'm going to use some -- which is nice on it? Janet Aylott: Yeah, it's great. It's a really good alternative to use in some in more saturated fats that you can even -- or anything, olive oil, sunflower oil, it's really good. Thierry Laborde: Yeah, that's right. So, I'm going to use about two spoons. Janet Aylott: Very small amount here? Thierry Laborde: Not too much. Janet Aylott: Is that pan really hot? Thierry Laborde: Yeah, not yet. I'm going to wait a little bit no long. Then I'm going to put the onions, about half an onion. Janet Aylott: Its great flavor. Thierry Laborde: Yeah. Cook it very slowly. So nice vegetable nutrient. Janet Aylott: Yeah. Thierry Laborde: It's good for children. Janet Aylott: Broccoli things are really good it shows that it means that you could add some fibre and if you can't get the kids to replace -- Thierry Laborde: That's right. Janet Aylott: A piece of broccoli, really great way in helping you work for the day, you've got probably three portions in there already. Thierry Laborde: Was it five a day? Janet Aylott: Five a day is government recommendation on how much fruit and vegetables we should have in our diet. And I say five portions of fruit and vegetables for the day and one portion is about 80 grams of all the fruits or vegetables. Thierry Laborde: Then I'm going to add up chicken. Janet Aylott: The chickens are really good low fat food, full of protein and will see that you could use alternative recipe, something like fish would work quite well as well. Thierry Laborde: Nicely done heat. I'm going to turn it down you know to low heat. In the mean time, I'm gong to put the button mushrooms, and can you talk about button mushrooms diet. Janet Aylott: Mushrooms are great vegetable as well, low fibre in that. And one of the key vegetables that keeps really -- as well, but if you're cooking for the whole family. They are really great vegetables in putting that. Thierry Laborde: Here we go. Then I'm going to bring back the heat to the high -- as I can. What I tried to do now, I tried to cook the mushrooms. I make sure all the water comes out of it. Janet Aylott: So, you still browning the chicken? Thierry Laborde: Yes, of course, yes. Do it until they give a nice color, then see I'm going to add some salt. Not too much. Janet Aylott: So, it's very important in flavoring food. Thierry Laborde: Yes, half of sea salt. Janet Aylott: It's really important turn out, but too salt in our Chicken? Thierry Laborde: That always been important, but I think pepper is, black pepper. I don't mean to put too much, but you trust, otherwise it do not really become blunt. Janet Aylott: These are the herbs as far as is willing to -- Thierry Laborde: For me, the best thing to do is to use a fresh one. So, of course, do a --. Here we go. We are chucking to have a nice color, then I'm going to add up on it. Janet Aylott: And that is the --? Thierry Laborde: That's right Jane, nice creaming up. Nice texture to the chicken as well. Janet Aylott: --. Thierry Laborde: Yeah, low single cream as well. Janet Aylott: This thing is important when you have diabetics it is to think about your fat consent in food, so not to put too much high fat foods in your recipes, but that's great to use a small amount and setting for alternatives as well. Thierry Laborde: So what you do, bring it to the boil then simmer it very slowly for about another six to seven minutes not even five, six minutes. Janet Aylott: First is to put

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