[davef]

Nice one Keith!

I'm experimenting with some pasta at the moment. I tried before and it did not work well but recently I've made a "Chicken and Taragon with pasta" and it's working for me. It could be that there is cream (fat) in the dish or perhaps its the lemon juice.

Anyhow here's my recipe if anyone wants to try it (serves 4):

4 Chicken breasts (skin removed) diced into small cubes
2 Tablespoons of chopped fresh taragon (adjust to taste)
2 Teaspoons of Djion mustard
Juice of one lemon (2-3 teasspoons)
2 Cloves of garlic, crushed or chopped finely
1 Onion sliced finely
1/2 Pint of fresh cream (full fat), not sure what it's called in US/Canada, possibly whipping cream.
Olive oil
0.5Kg (1lb) Fusilli Pasta

1. Fry off chicken in a pot with olive oil until cooked.
2. Add onion and garlic, cook until onion is softened
3. Add half lemon juice, taragon and half the mustard allow to simmer for 2-3 minutes
4. Remove pot from heat and cream, remaining lemon juice and mustard
5. Return pot to heat and simmer of low heat for 10 minutes - while the pasta cooks
6. Strain the pasta and add it to the chicken/sauce, stir it in gradually with pot still on the heat, make sure pasta is well coated.

Serve on warm plates with a nice glass of Chianti Classico (oh yeah maybe the wine is helping).

It's tasty, filling and I find it is not spiking me about my (own) upper limit of 7.7 (140), in fact start out around 5.5 (100) after 2 hours I rarely go above 6.9 (125). I have checked after 3 and 4 hours and I have never seen a spike higher than at the 2 hour mark.

Darn now I'm hungry !