A Lot of Work, a Little Pasta, and Something Worth Sharing
This week, I’ve been working toward the relaunch of my new low carb, high protein, high fiber pasta, and my brain has approximately 47 tabs open.
Packaging. Website updates. Amazon. TikTok Shop. A growing list of things I didn’t know I needed to know.
Somewhere in there, I’m trying to maintain some level of sanity, get enough sleep, drink my fish collagen tea, look presentable, and keep up with every other aspect of my life and business outside of e-commerce. And apparently my husband still needs to eat. More on that later.
But underneath the busy days and occasional tears, I keep coming back to why I’m doing this.
I love Italian food. I grew up with it. To me, pasta means the kind of crave-worthy comfort and tradition that I want and need in my life, and I could never give either up.
I also know what it feels like to want that experience while worrying about feeling heavy or bloated afterward, managing blood sugar, or trying to manage weight. I know how exhausting it can be to think so much about food when all you really want is to enjoy dinner.
As a woman, I’ve spent enough time negotiating with myself over what I should eat. I want to enjoy the flavors and textures I want without having to compromise or give up the pasta-eating experience I love.
I want a satisfying bowl of pasta. Good texture. Delicious sauce. Something I’m excited to cook and proud to serve. I want it to be healthy but undetectably so. I don't want anyone to know the difference or feel like they're being cheated out of the experience they crave.
That’s what I’m passionate about creating.
My new formula brings together fewer net carbs, more protein, and more fiber, with protein from real whole eggs among its ingredients. Everyone’s body responds differently, but my goal is to give you another way to enjoy the Italian meals you love, with that familiar experience still at the center.
Because I take pasta very seriously and this week I'm working nonstop for people who love it just as much as I do.
What I Made for My Husband This Week
This week, I made the low-carb pasta with chicken thighs, peppers, and onion for my husband, Jeff. He loved it, and I wanted to share it with you.
It’s the kind of dinner I appreciate during a busy week. Simple ingredients, plenty of flavor, and no need to turn my kitchen into a competitive cooking show.
The chicken thighs stay juicy, the peppers and onions soften into something sweet and delicious, and the pasta brings everything together into a gratifying, hearty meal that you wouldn't even know is low-carb.,
My Pasta with Chicken Thighs, Peppers, and Onion
Serves 4
Ingredients
• 1 bag of Gina’s Skinny Italian pasta, 8 ounces
• 1 pound boneless, skinless chicken thighs, cut into bite size pieces
• 2 bell peppers, sliced
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• ½ cup chicken broth, plus a little more if needed
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley
• Freshly grated Parmigiano Reggiano, for serving
How I Make It
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I bring a pot of salted water to a boil and cook the pasta according to the package directions. Before draining, I reserve a little pasta water.
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I pat the chicken dry and season it with salt and pepper. I heat 1 tablespoon of olive oil in a large skillet over medium high heat, then cook the chicken until browned and cooked through, reaching 165°F in the center. I transfer it to a plate.
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In the same skillet, I add the remaining olive oil, peppers, and onion. I cook them over medium heat for about 10 to 12 minutes, stirring occasionally, until softened and lightly golden. Then I add the garlic and cook for another minute.
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I pour in the chicken broth and scrape up all those flavorful bits from the bottom of the pan. I return the chicken and its juices to the skillet and let everything simmer together for a couple of minutes.
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I gently toss in the cooked pasta. If it needs a little more moisture, I add a splash of broth or reserved pasta water.
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I finish with fresh basil or parsley and freshly grated Parmigiano Reggiano. Then I taste, adjust the seasoning, and serve.
My personal recommendation is to sit down and enjoy it while it’s hot. I’m saying this as someone who occasionally eats standing at the counter while answering an email about packaging.
I’m working on it.
What’s Coming Next
Soon, you’ll be able to buy my new pasta formula right here on my website, as well as on Amazon and TikTok Shop.
There is so much work behind that little “Add to Cart” button. This week, I’m feeling every bit of it. But imagining these bags arriving in your kitchens and becoming part of your family dinners makes the work feel worthwhile.
I’m building something I believe in, one decision, one lesson, and one bowl of pasta at a time.
Keep following along for more recipes, relaunch updates, and occasional pondering from a woman who went from singing songs to discussing pasta packaging with remarkable intensity.
Life takes some unexpected turns.
I’m glad this one brought me to your table.
Con amore,
Gina