Dairy Free Chicken Pasta Primavera (Gluten Free)

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 3
YIELD: 3
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup oil, separated
  • 4
    tablespoons rice flour (gluten free)
  • rice pasta, macaroni, penne, fusilli (to be gluten free)
  • 12
    cup helmans olive oil mayonnaise (to be soy free)
  • 3 12
    cups chicken stock (I make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
  • 5
    mixed mushrooms, sliced
  • 2
    organic carrots, cut in very small chunks
  • 2
  • sweet paprika, for garnish
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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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