Sauces are amazing things.
A good sauce can take a basic, boring, bleh meal and turn it into a work of culinary genius.
Take, for example: chicken.
Chicken, by itself, if simply boiled or baked, is dry and plain and blah.
However, with the right sauces you can have the following:
General Tso’s chicken
Do I need to go on?
One of the most basic sauces you can learn to make for chicken, fish or pasta is a good white wine sauce. While a lot of recipes will call for butter and/or milk, it’s perfectly easy to make an IBS-safe white wine sauce.
Here’s a simple pasta dish with a white wine sauce with garlic and mushrooms, because that’s what I had hanging around:
+ 6 oz or one serving pasta to serve one–there will be enough sauce to serve two or three, so don’t feel bad about sticking more pasta in!
+ Your source of protein–I used salt fish since I needed to finish the package, but you can sauté chicken, use fresh fish or shellfish or, heck, even chuck tofu in there if that’s your thing.
+ 1 1/2 cup dry white wine.
+ 2-3 cloves garlic, minced. Van Vorous uses six cloves in her recipe, but I find too much garlic bothers me.
+ handful mushrooms, rinsed.
+ 1/2 cup basil.
+ 1 teaspoon olive or canola oil
In an appropriate sized saucepan, boil water and cook your pasta.
Note: I dunked the fish in the boiling water to rehydrate it–you should cook your protein source as you see fit. I imagine sautéing chicken might work best.
In a skillet, sauté mushrooms and garlic until mushrooms brown and garlic turns golden.
Stir in wine and then basil.
(you can obviously use more mushrooms here if you’d like).
Let boil until slightly reduced–if you’d like a thicker sauce, you can stir in some flour or cornstarch.
Toss in pasta and protein (if you aren’t already sautéing your protein), add in reserve cooking water if necessary until heated thoroughly.
Serve in shallow bowl and enjoy.
You can add lots of different things to a white wine sauce–more garlic, more mushrooms, anchovies, capers, anything you think would “go”, really.
It’s quick, fairly easy, and instantly turns plain pasta and chicken/fish/shellfish into something much more delicious.