You’re going to need to file this one away for next week as you’ll need some electricity!

As I type, Hurricane Fiona is on her way and hopefully it will be a fizzle. Fingers crossed the lights stay on and everyone is safe. By the time you read this, we will know if she was worth all the worry, and we will know whether or not you can make this for dinner!

A few weeks ago I saw a presentation by BE Solar. I have to say, I was sold on the immediate environmental benefits and the long-term financial pay-off. If I was building my own house or renovating, I’d install a solar battery in a hot second. How wonderful to have immediate back-up without all the noise and pollution that goes along with a generator. And how nice to keep cooking through a hurricane!

I have to say though, I have got pretty OK with a camping stove. Hurricane Nicole saw to that. My easiest quick meal with one burner was to cook pasta, drain it and then add garbanzo beans and soup. If you have frozen peas defrosting in the freezer, it’s easy to add those in with the pasta too.

However, once you’re back to normal it’s nice to have all the options of a stove again. This recipe has a few different components, but I have reduced the pans as much as possible and also used a big cheat. To make this allergy-friendly and simple, I’d recommend using the Primal Kitchen No Dairy Alfredo Sauce. Yes, a jar! Shop-bought! Please don’t be too horrified.

I love the Primal Kitchen range (in most stores, I get mine at Miles) as they are gluten/dairy-free, with only good oils. They are not low-calorie, but the Primal (Paleo) lifestyle, would assume that you are getting lots of activity.

While their Alfredo is absolutely not the same as your regular cream and cheese-based dish, it’s still creamy and delicious which is nice as a break from the dairy-free norm! Here’s how to do it (with lots of veggies added obviously) – and whenever you do make it, enjoy!

Dairy-free Chicken No-Fredo (serves 3-4)

Ingredients:

3 chicken breasts

Dried Italian herbs

Dried chilli flakes

Black pepper

3 to 4 servings gluten-free spaghetti (I use Tinkyada)

1 jar Primal Kitchen dairy-free Alfredo

1 cup frozen peas

2 large handfuls fresh spinach

Method:

1. Ideally, brine your chicken breasts by soaking them in salted water (1 tsp in a large bowl) for an hour. Keep them in the fridge while you do this.

2. Cook your spaghetti, leaving it al dente and drain. Rinse with cold water to stop it sticking.

3. Heat the oven to 450F.

4. Remove chicken from water, blot dry and place in a large, lightly greased cast-iron pan.

5. Sprinkle the chicken generously with Italian herbs, chilli flakes and black pepper.

6. Bake for 15 minutes. Remove chicken from the pan and rest on a board, under foil for ten minutes.

7. Meanwhile, leaving the juices in the pan, add your cooked spaghetti, the frozen peas and the sauce. Stir gently to mix. Allow the pasta/sauce to gently bubble away, heating the pasta and cooking the peas. After a few minutes add the spinach on top, allowing it to wilt and stir through.

8. Once the chicken is rested (which preserves the juices and keeps it tender), slice into thin slices but keep the breast shape. Using a spatula, pop the sliced breasts on top of the pasta and serve to your guests or family as one large dish, family style.

• Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram