This recipe is easy, delicious and perfect for leftovers.
1 package GF penne pasta
1 lb chicken tender strips or any meat you like
1 cup of peas – or more if you like
2 cups chicken broth
1 cup pasta water
1/4 cup white rice flour
2 tbsp peanut oil
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp pink salt – half for pasta water
1 tsp fresh ground pepper
Boil the pasta as directed on the package including a heaping teaspoon of the pink salt and save a cup of the pasta water before draining.
Dice chicken into same size pieces, shape of your choice and saute in a pan with the peanut oil on medium heat. Add in salt, pepper, onion powder and oregano and continue to cook until no longer pink.
Dust with the rice flour and stir to coat. Cook for 1-2 minutes to cook the flour then add in the broth, stirring to mix. Once the sauce begins to thicken, add the peas and continue to cook adding in the pasta water as needed to create the perfect consistency of sauce.
Adjust the seasoning with a bit more salt and pepper as needed. Drain pasta, add it back to the pan and add sauce to pasta mixing thoroughly. Enjoy!
Feel free to add garlic, broccoli, asparagus or any other veg you like. This is a basic recipe that can easily use your favorite flavors and flair. The gluten free aspect of the recipe is the white rice flour to replace wheat flour for the sauce. The dairy free is no cheese or milk needed and if possible, use organic ingredients. I have added links to the recipe items to show you my shopping list.
