Dairy Free Chicken Pasta Primavera (gluten Free)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 cup oil, separated
• 4 tablespoons rice flour (gluten free)
• rice pasta, macaroni, penne, fusilli (to be gluten free)
• 1/2 cup helmans olive oil mayonnaise (to be soy free)
• 3 1/2 cups chicken stock (i make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
• sea salt
• fresh ground black pepper
• 1/2 cup frozen baby peas
• 5 mixed mushrooms, sliced
• 2 organic carrots, cut in very small chunks
• 2 chicken breasts, cubed
• sweet paprika, for garnish

Recipe

• 1 heat oil (i use canola oil here) reserving 2 tbs.
• 2 add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
• 3 gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
• 4 remove from heat and add helmans olive oil mayonnaise to be soy free. mix and return to heat whisking for 1/2 -1 minute.
• 5 remove from heat and adjust seasoning with sea salt.
• 6 heat remaining 2 tbs oil (i use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
• 7 add frozen peas to chicken and cook a minute or 2 until no longer frozen.
• 8 steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
• 9 mix all together.
• 10 serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
• 11 enjoy!