Adapted from The Everything Gluten-Free Cookbook. Serves four.
- 1/2 c. olive oil
- 1/2 c. finely chopped sweet red pepper
- 1/2 c. finely chopped yellow summer squash
- 1 bunch scallions, chopped fine
- 2 cloves garlic, chopped fine
- 1/2 c. rice or corn flour
- 1t.salt
- 1/2 t. pepper or to taste
- 1/2 t. dried thyme
- 3/4 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 c. chicken broth
- 8 ripe plum tomatoes, chopped
- 1 t. dried oregano
- 1 t. dried basil
- 1 T. red pepper flakes or to taste
- 1 lb. gluten-free pasta, cooked
- 1 c. freshly grated parmesan cheese
Heat the olive oil and add the pepper, squash, scallions,and garlic. Saute over medium heat, stirring frequently. While the vegetables are sauteing, mix the flour, salt, pepper, and thyme on a piece of waxed paper.
redge the chicken in the flour mixture and saute along with the vegetables. Add the broth, tomatoes, oregano, basil, and plenty of red pepper flakes. Cook, uncovered, for 10 minutes or until chicken is done.
Add the pasta to the pan of sauce and mix. Sprinkle with parmesan cheese and serve.
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