Gluten Free Lemon alfredo with capers
Why I Love This Recipe
I love pasta! When I was diagnosed with Celiac, I started the road to finding pasta that I was allowed to eat. It was a learning curve because the common gluten-free rice pastas cook different than the wheaty goodness that is regular pasta. I make this recipe with rice spaghetti, but you can make it with any kind of pasta.
A note about cooking rice pasta though... make sure the water is at a rolling boil before adding the pasta, otherwise it'll stick together into a glob. You have to stir it and break it up as it cooks and DO NOT overcook it. Add olive oil or butter after draining to keep it from sticking (or you can toss it directly in the sauce like this recipe calls for)
Ingredients You'll Need
2 lemons
2 gloves garlic, crushed
1/2 cup chopped onion
1 tbsp capers
2 boneless, skinless chicken breasts, cut in 1" cubes
1 pint heavy cream (for GF, make sure that it does not have Mono and Diglicerides in it)
1 cup shredded Parmesan (not the grated stuff you get in the can)
1 tsp olive oil
salt and pepper to taste
1 package pasta, cooked
Directions
I love pasta! When I was diagnosed with Celiac, I started the road to finding pasta that I was allowed to eat. It was a learning curve because the common gluten-free rice pastas cook different than the wheaty goodness that is regular pasta. I make this recipe with rice spaghetti, but you can make it with any kind of pasta.
A note about cooking rice pasta though... make sure the water is at a rolling boil before adding the pasta, otherwise it'll stick together into a glob. You have to stir it and break it up as it cooks and DO NOT overcook it. Add olive oil or butter after draining to keep it from sticking (or you can toss it directly in the sauce like this recipe calls for)
2 lemons
2 gloves garlic, crushed
1/2 cup chopped onion
1 tbsp capers
2 boneless, skinless chicken breasts, cut in 1" cubes
1 pint heavy cream (for GF, make sure that it does not have Mono and Diglicerides in it)
1 cup shredded Parmesan (not the grated stuff you get in the can)
1 tsp olive oil
salt and pepper to taste
1 package pasta, cooked
Start your pasta water.
In a sauce pan, saute garlic and onions until translucent. Add chicken breast and brown until cooked most of the way through.
Reduce heat.
Add heavy cream, juice of both lemons, Parmesan, capers, and grate the zest of one lemon into the pan. Stir regularly to keep lemon and cream from separating.
When pasta is done and drained thoroughly, toss with sauce. Serve with seamed veggies.
