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    I was reading a back issue of my Guideposts magazine and came across The
Right RX article by Keren Baltzer.  Severe migraines for Keren were a
medical mystery. Finally a doctor tested her for gluten and wheat
sensitivities.  Voila!  

ROTELLE GF PASTA WITH CHICKEN     by Keren Baltzer, Guideposts, September
2010

www.Guideposts.com/glutenfree                   Serves 4

A versatile gluten-free recipe that's great year 'round. Try it with
asparagus for a summertime dish!

Ingredients

Two (eight-ounce) packages Ancient Harvest Quinoa Rotelle pasta

Five TBSP olive oil, divided

Two boneless, skinless chicken breast halves, cut into cubes

Two cloves garlic, thinly sliced

One onion, finely chopped

Salt

Freshly ground black pepper

One-half cup chicken broth

One bunch broccoli, florets divided into 1-inch pieces (stems discarded)

One-half cup Parmesan cheese, grated

 

Preparation

1. Bring large pot of water to boil. Add pasta; cook till al dente, 8 to 10
minutes. Drain; set aside.

2. Warm 3 tablespoons oil in skillet over medium-high heat. Sauté chicken,
garlic and onion; season with salt and pepper. Cook till chicken is cooked
through and browned, about 5 minutes. Drain on paper towels.

3. Pour broth into skillet. Stir in broccoli and season with salt and
pepper. Cover and steam till broccoli is just tender, about 5 to 10 minutes.
Return chicken to skillet and warm through.

4. Stir mixture into pasta. Drizzle with 2 tablespoons olive oil; stir;
sprinkle with Parmesan.

Serves 4

 <http://www.guideposts.org/recipes/wheat-allergy-inspires-personal-growth>
Read the inspiring story of how Keren came up with this recipe and
<http://www.guideposts.org/video/recipes/tips-living-and-eating-gluten-free>
watch Keren give gluten-free tips at

http://www.guideposts.org/recipes/recipe-gluten-free. 

 

Merry Christmas!! 

Janet Y. Rinehart -- [log in to unmask]

Chairman, Houston Celiac Support Group; www.houstonceliacs.org

 

 


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