07 June 2011

Chicken and Gluten Free Pasta

Miranda was here when we had this for dinner. She thought it was delicious! I thought so too and made it again today with penne noodles.

Prepare gluten free pasta according to package directions.
I use the energy saver method: cook pasta for 2 minutes in boiling water, cover, turn off heat and let sit for 20 minutes
drain pasta then coat with Earthbalance (or sunflower oil) and herbs:
thyme, basil, turmeric and a little oregano
add salt and pepper to taste

While the pasta is cooking cut the chicken into bit size pieces, coat with basil, thyme, turmeric and a little oregano. Cook until done and then add to the finished pasta.

1 comment:

Aunt Theresa said...

Another yummy recipe Sarah!