GLUTEN FREE CHICKEN SAUSAGE & BROCCOLI RABE ROTINI
A delicious gluten free chicken sausage and broccoli rabe rotini dish the family is sure to love.
Provided by Barilla
Categories Barilla Gluten Free
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring two large pots of water to a boil.
- Season one pot of water with salt and cook the broccoli rabe for approximately 3-4 minutes. When the broccoli rabe is cooked, drain well and set aside.
- In a large skillet, saute the chicken sausage in 1 tablespoon of olive oil until slightly browned. Add the garlic and saute for 1 minute.
- Add the broccoli rabe and saute for an additional 2-3 minutes - then add the white wine and deglaze by using a spoon to gently scrape the flavor from the bottom of the pan.
- Cook the pasta according to the directions, add 1/2 cup of cooking water to the broccoli rabe and bring to a simmer.
- Drain the pasta and toss with the sauce, then stir to combine.
- Remove the skillet from the heat, add the remaining olive oil and fold in the cheese.
Nutrition Facts : Calories 682.4 calories, Carbohydrate 84.8 g, Cholesterol 35.6 mg, Fat 27 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 7.4 g, Sodium 769.8 mg, Sugar 1.2 g
GLUTEN-FREE CHICKEN AND SAUSAGE GUMBO
I modified my mother's chicken and sausage gumbo recipe to make it gluten-free. Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won't notice the difference.
Provided by Matt
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h40m
Yield 12
Number Of Ingredients 15
Steps:
- Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
- Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
- Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
- Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
- Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
- Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 12.2 g, Cholesterol 71.7 mg, Fat 33.3 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 7.7 g, Sodium 788.3 mg, Sugar 0.9 g
GLUTEN FREE CHICKEN SAUSAGE & BROCCOLI RABE ROTINI
A delicious gluten free chicken sausage and broccoli rabe rotini dish the family is sure to love.
Provided by Barilla
Categories Barilla Gluten Free
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Bring two large pots of water to a boil.
- Season one pot of water with salt and cook the broccoli rabe for approximately 3-4 minutes. When the broccoli rabe is cooked, drain well and set aside.
- In a large skillet, saute the chicken sausage in 1 tablespoon of olive oil until slightly browned. Add the garlic and saute for 1 minute.
- Add the broccoli rabe and saute for an additional 2-3 minutes - then add the white wine and deglaze by using a spoon to gently scrape the flavor from the bottom of the pan.
- Cook the pasta according to the directions, add 1/2 cup of cooking water to the broccoli rabe and bring to a simmer.
- Drain the pasta and toss with the sauce, then stir to combine.
- Remove the skillet from the heat, add the remaining olive oil and fold in the cheese.
Nutrition Facts : Calories 682.4 calories, Carbohydrate 84.8 g, Cholesterol 35.6 mg, Fat 27 g, Fiber 2.2 g, Protein 20.5 g, SaturatedFat 7.4 g, Sodium 769.8 mg, Sugar 1.2 g
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