As part of my DVT recovery I’ve been put on Warfarin to thin my blood…for 3 months! That means major diet overhaul, I can no longer enjoy some of my favourite things such as avocado, salad, green leafy veg and (wait for it) alcohol. I have to limit my intake of Vitamin K as it helps your blood clot and can have adverse effects on the blood-thinners I’m taking. Anyway, medical jargon over, as a result of this diet overhaul I’m having to re-think my daily menu to make sure what I’m eating is still healthy but doesn’t contain the (good) stuff that I can’t have. This pasta dish is just that; it’s perfect for using up leftover chicken, gives you a health kick but is still delicious and comforting.
What you need:
- Leftover roast chicken
- Chopped celery
- Sliced red onion
- 1 tbsp Wholegrain mustard
- 1 tbsp low fat cream cheese
- Cook the pasta, drain when cooked.
- Mix pasta with the chicken, celery, red onion and sweetcorn.
- Over a low heat, stir in the wholegrain mustard and cream cheese.
This pasta is great comfort food but you’re still getting in your veggies so you can’t feel too guilty about it! If unlike me you are able to indulge in green leafy vegetables then by all means add some lettuce or spinach leaves to the mix to make it even better for you!