Wednesday, June 20, 2007

Chicken Broccoli Pasta

Gluten Free Chicken Broccoli Pasta

2 Tbsp butter
1 1/2 lb chicken, cut into cubes
1/2 tsp garlic salt
1 (8 oz) box gluten free pasta
2 cups fresh broccoli florets
1 (14.5 oz) can gluten free cream of mushroom soup
3/4 cup Parmesan cheese
ground pepper
1/4 cup rice flour
1/4 cup water

Begin boiling water for pasta. When water is boiling, add pasta and start timing per instructions on package. Add broccoli to the pasta water during the last 4 minutes of boiling. Drain, but don't rinse.

In large skillet over medium high heat, melt butter. Add chicken and sprinkle with garlic salt. Saute for a few minutes, until chicken turns white. Add cream of mushroom soup and Parmesan cheese. Stir while cheese melts. Season with pepper. Dissolve rice flour in water, and add to sauce mixture to thicken, stirring constantly. Toss with pasta and broccoli.

This is a gluten free version of a recipe I found, although I can't remember where I found it. It's not at all fancy, just a quick easy dinner to get on the table in less than 30 minutes, especially now that we have canned gluten free cream of mushroom soup! My kids love it. I like to generously sprinkle extra Parmesan on top. Add a salad and viola, dinner.

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