Gluten Free Crispy Chicken and Creamy Conchiglie
Today is a happy day because a friend and I are making the trek back to Chino Farms. I am excited to get a bunch more organic yummy produce. I guess the Santa Anna's are coming through and it is supposed to be in the 90's for the next few days. So I am going to stock up all cold crisp veggies that I can serve in the heat. Salsa anyone?
Any way, I am working my way through testing out gluten free products. I have this beautiful pasta from goldbaums. Brown Rice Pasta Shells. Hmmmmmm.... what to make? The italian word for pasta shells is Conchiglie. They are known for holding in the sauce. I see people making macaroni and cheese with this kind of pasta all the time. I wanted to do something just a little different. This pasta was very easy to work with and everyone ate it up. It held up nicely after being cooked and even the picky boy ate it happily without saying it tasted gluten free. My daughter loved it and so did I. Here is what I did:
1/2 cup butter
1/2 cup gluten free all purpose flour
1 tsp salt
1/2 tsp pepper
2 cups chicken broth
2 cups whipping cream
4 TB sherry
1/2 cup grated parmesan cheese
---for the chicken---
4 TBSP Virgin Coconut Oil
1 lb chicken breasts trimmed into tenders
1/4 cup gf flour
1 tsp salt
1/2 tsp pepper
1 cup finely grated parmesan
1 TBSP italian seasoning
heat oven to 350
Put 1/4 cup flour, 1 tsp salt and 1/2 tsp pepper in a large ziplock bag. Place in fridge until ready to use.
Using Goldbaums Gluten Free Brown Rice Pasta Shells.
I boiled the water, added 1 TBSP olive oil and 1 TBSP salt. Added noodles and cooked for 3 minutes only. (yes, they are very very very al dente at this point and they need to be because you will be baking them and they will end up the perfect texture.)
Melt butter over low heat
blend in gf flour and seasonings
cook stirring until mixture is smooth
Remove from heat
Stir in broth and cream
heat to boiling stirring constantly
Boil 1 minute
Stir in pasta noodles
Pour into a baking dish and sprinkle with the parmesan cheese
Bake 30 minutes.
Pull out floured chicken from the fridge. Heat up 3 TBSP canola oil or I used coconut oil for a healthier version. Let me tell you I am in love with this coconut oil. No oily food. It fry's so nicely and it is healthy for the body.
Crack the eggs in a seperate bowl and whisk.
Take out floured chicken and dip it in the mixed up eggs.
Mix up parmesan cheese and italian seasoning in a seperate dish.
Pull out egg'd chicken and dredge in parmesan cheese seasoning dish.
Repeat until all chicken is coated while heating up the oil to 375 degrees.
Fry each piece of chicken until golden brown. About 5 minutes per side.
look how yummy!
Plate your dish with pasta on the bottom and chicken on the top. You can slice up the chicken if you want, but I left it whole.
This dish was devoured. I will be putting it on my regular rotation of favorite things I make. I will definately be buying goldbaums pasta on a regular basis. Enjoy!