Dairy Free, Gluten Free Creamy Chicken and Noodles

13 Aug

The kids and I recently went to our local farmer’s market.  Sadly we do not have a big one like I know some of you enjoy.  Our’s is about a dozen booths, mostly with the same vegetables and a couple of fruits.  But still I like to support local growers, the food we get is great, and the kids love going.  One of the most popular tents at the market is Papardelle’s, freshly made pasta by the pound.  They are local to my state of Colorado and they have just about every kind of pasta you could imagine and many that I couldn’t think up if I tried!

We have tried their fruit flavors in the past and loved a cold salad with them.  But this time I was excited to see they have added Gluten free pasta to their list of yumminess!  We decided to try their Gluten-Free Garlic Chive Rooster Comb, the kids loved the shape and I liked that it was infused with some of my favorite flavors!  They do ship, so check them out!

Papardelle’s is kind enough to provide recipes for all of their pastas but many of them have dairy in them so I opted to do my own.  This is a spin off of my white spaghetti and it turned out so wonderful, the kids loved the creamy texture.

What you need ::

1/2 lb. Papardelle’s Gluten-Free Garlic Chive Rooster Comb

3 boneless, skinless chicken breast, chopped in to bite-sized pieces

8 oz fresh mushrooms, sliced

1 medium yellow onion, diced

3 cloves of garlic, sliced

2 T. Butter Substitute

2 T. Rice Flour

1 1/4  cup unsweetened coconut milk

1 cup mozzarella cheese substitute plus additional for garnish

Salt and Pepper to taste, oil for cooking

What you do ::

In a pot bring enough water to cook your pasta in to a boil.  While the water is heating up head a separate skillet with a couple turns of oil around the pan.  Add chicken and cook until brown and no pink in the center remains.  Remove from skillet and set aside (you don’t want it to over cook!).

Add onions to skillet and cook until soft.  Add mushrooms and cook until the release their moisture, about 10 minutes.  Add garlic and stir for one minute.  Remove vegetables from skillet and set aside.

Melt butter substitute in skillet and add rice flour to create a nice roux.  Let it cook, stirring occasionally, for about five minutes.  Whisk in coconut milk and bring to a boil.  Melt in cheese and add back the chicken and vegetables.  Salt and pepper to taste.

Once the pasta is cooked, drain and add to creamy chicken.  Serve in bowls and garnish with reserved cheese.


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