Dairy Free Chicken Pasta Primavera (Gluten Free)
- Reviews 1
Ready In: 45 mins
Serves: 3
Yields: 3
Ingredients
- 1⁄2 cup oil, separated
- 4 tablespoons rice flour (gluten free)
- rice pasta, macaroni, penne, fusilli (to be gluten free)
- 1⁄2 cup helmans olive oil mayonnaise (to be soy free)
- 3 1⁄2 cups chicken stock (I make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
- sea salt
- fresh ground black pepper
- 1⁄2 cup frozen baby peas
- 5 mixed mushrooms, sliced
- 2 organic carrots, cut in very small chunks
- 2 chicken breasts, cubed
- sweet paprika, for garnish
Directions
- Heat oil (I use canola oil here) reserving 2 tbs.
- Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
- Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
- Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
- Remove from heat and adjust seasoning with sea salt.
- Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
- Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
- Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
- Mix all together.
- Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
- Enjoy!
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