GlutenFree

  • 2 cups uncooked Tinkyada Brown Rice Penne or Dr.Schar Penne or other rice or corn pasta
  • 2 tablespoons olive oil
  • 1 lb. boneless chicken thighs cubed (2-3 cups)
  • 1 large shallot or a small onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups cubed butternut squash (buy it already cut)
  • Several fresh sage leaves or 2 teaspoons dry
  • 1 cup chicken broth
  • Salt and pepper to taste
  • ½ cup Parmesan cheese, grated
 
Cook pasta half the time specified on the package. Drain and reserve. 
 
In a large saucepan, heat oil. Add chicken pieces and sauté until beginning to brown. Add shallot and garlic and sauté another 2 minutes or until shallot is translucent. Add squash and sage. Toss to coat and add chicken broth. Simmer until squash is soft (about 4 minutes). Add pasta and bring to a simmer. Simmer 1-2 minutes. Add a little more chicken broth if necessary. Check pasta. It should be al dente (chewy). Add cheese and toss. Serve immediately. Serves 4.


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