Gluten Free Pesto Chicken Cakes With Spicy Dipping Sauce Recipes

GLUTEN FREE PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of slightly salted water to a boil. Add pasta and cook according to package directions, or until al dente; drain (I like to rinse my gf pasta with hot water, just so it's not too sticky). Heat olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. In a small bowl, stir together chicken broth, milk & cornstarch. Pour into skillet with chicken & garlic. Season with salt and pepper. Stir until it comes to a boil. Add pesto and half of the Parmesan cheese. Add broccoli and cook until broccoli is tender. Stir in cooked pasta, toss to coat. Top with the remaining Parmesan cheese and serve.

GLUTEN-FREE BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all of the ingredients-gluten-free ketchup, tomato sauce, vinegar, pineapple juice, brown sugar, gluten-free Worcestershire sauce, water, chopped onion, celery powder, and paprika-in a heavy, medium-sized saucepan.
• Bring to a boil and simmer on low for about 10 minutes.
• Let the sauce cool, then place in an airtight container or Mason jar, and store in the refrigerator.

TEENA'S SPICY PESTO CHICKEN AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

GLUTEN-FREE PESTO CHICKEN CAKES WITH SPICY DIPPING SAUCE

Steps:

• Mix 1/3 cup mayonnaise, sour cream, 1 tablespoon pesto, hot sauce, salt, and pepper in a bowl to make dipping sauce. Place in the refrigerator.
• Combine 1/4 cup mayonnaise, egg, 2 tablespoons pesto, and garlic in a large bowl. Stir in bread crumbs and red onion. Mix in chicken until thoroughly combined. Form mixture into balls; press into 1/2-inch cakes.
• Heat oil in a nonstick skillet over medium heat. Add chicken cakes to the oil in a single layer; cook until browned, about 3 minutes per side. Transfer to a platter lined with paper towels. Repeat with remaining chicken cakes.
• Serve chicken cakes with dipping sauce.