Updates for Instapot:
Cook the vegetables and first 8 ingredients. Then pressure cook for 6 minutes, quick release, if using chicken remove veggies and cook chicken (favorite way is 7 minutes per pound of breasts with just enough stock or water to cover), remove and drain. Then shred the chicken or leave whole. Readd the veggies and sauce, add the chicken, then the oil and pasta turn to sauté. When it bubbles add the pasta and turn to warm then add the lid. Check after 10 minutes for pasta tenderness.
I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.
Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!