Pineapple Pretzel Salad

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.

{Photo via Boulder Locavore}

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.