2-3 Skinless, Boneless Chicken Breasts (about 2 Lbs)
2-3 skinless, boneless chicken breasts (about 2 lbs)
1/4 cup lime juice
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 tsp ancho chili powder
1 tsp salt
2 T olive oil
1 lb Gluten Free pasta of choice
1 large red bell pepper, diced
1 large green bell pepper, diced
1 red onion, diced
1 chipotle pepper + 1 T of adobo sauce, minced
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup Parmesan cheese
1. Trim fat from chicken breasts and cut into bite-size pieces. Combine lime juice, 1/2 of minced garlic, 1/2 of cilantro, chili powder, and salt and mix together. Pour over chicken to coat and marinate chicken about 30 minutes.
2. Heat a large pot of water to boiling. Add generous amount of salt and add pasta. Cook according to package directions until al dente. Drain and set aside.
3. Meanwhile, add olive oil to large saute pan and heat over medium heat. Add chicken, bell peppers, onions and remaining garlic and cook about 6-8 minutes until chicken is cooked through and vegetables are softened. Add chicken stock and chipotle pepper and adobo sauce and cook until stock is reduced by about 1/3. Reduce heat to low and add cream and cheese.
4. Stir to combine and return pasta to sauce pan and toss to evenly coat with sauce. Cook about 5 minutes and top with remaining cilantro and serve.
More Posts from Carefreeglutenfree and Others
Oreo Balls
8 oz. package Gluten Free chocolate cream-filled cookies, crushed
8 oz. package cream cheese, softened
14 oz. package white melting chocolate chips
Sprinkles
1. Beat the cream cheese until fluffy. Add the chocolate cream-filled cookies and beat until well combined.
2. Roll into small balls and place on a parchment paper-lined baking sheet. Place in the freezer for at least 1 hour.
3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day). Continuously stir until melted and continue stirring to prevent burning.
4. With a fork, cover the oreo balls. Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet. Sprinkle with decoration immediately, before the chocolate hardens. Chill in the refridgerator for at least one hour. Serve.
Maple Bundt Cake
Recipe adapted from Vegetarian Times
3 ½ cups Gluten Free all-purpose flour
1/2 tsp. xanthan gum
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
1 ½ cups pure maple syrup
⅔ cup canola oil
2 Tbs. vanilla extract
1 Tbs. apple cider vinegar
2 tsp. maple extract
Confectioners’ sugar, for dusting
1. Preheat oven to 325°F. Lightly coat 10-inch Bundt pan with cooking spray.
2. Whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt in bowl.
3. Whisk maple syrup, oil, vanilla extract, apple cider vinegar, maple extract, and 1 1/3 cups water in large separate bowl. Stir in flour mixture until just blended.
4. Pour batter into prepared pan. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan on rack 20 minutes. Unmold onto rack, and cool completely. Dust with confectioners’ sugar before serving.
“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”
Truman Capote
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Simple recipes modified for an allergen-free lifestyle.
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