Gluten Free Chicken Sausage Broccoli Rabe Rotini Recipes

GLUTEN FREE CHICKEN SAUSAGE & BROCCOLI RABE ROTINI

Steps:

• Bring two large pots of water to a boil.
• Season one pot of water with salt and cook the broccoli rabe for approximately 3-4 minutes. When the broccoli rabe is cooked, drain well and set aside.
• In a large skillet, saute the chicken sausage in 1 tablespoon of olive oil until slightly browned. Add the garlic and saute for 1 minute.
• Add the broccoli rabe and saute for an additional 2-3 minutes - then add the white wine and deglaze by using a spoon to gently scrape the flavor from the bottom of the pan.
• Cook the pasta according to the directions, add 1/2 cup of cooking water to the broccoli rabe and bring to a simmer.
• Drain the pasta and toss with the sauce, then stir to combine.
• Remove the skillet from the heat, add the remaining olive oil and fold in the cheese.

GLUTEN FREE CHICKEN SAUSAGE & BROCCOLI RABE ROTINI

Steps:

• Bring two large pots of water to a boil.
• Season one pot of water with salt and cook the broccoli rabe for approximately 3-4 minutes. When the broccoli rabe is cooked, drain well and set aside.
• In a large skillet, saute the chicken sausage in 1 tablespoon of olive oil until slightly browned. Add the garlic and saute for 1 minute.
• Add the broccoli rabe and saute for an additional 2-3 minutes - then add the white wine and deglaze by using a spoon to gently scrape the flavor from the bottom of the pan.
• Cook the pasta according to the directions, add 1/2 cup of cooking water to the broccoli rabe and bring to a simmer.
• Drain the pasta and toss with the sauce, then stir to combine.
• Remove the skillet from the heat, add the remaining olive oil and fold in the cheese.

GLUTEN-FREE CHICKEN AND SAUSAGE GUMBO

Steps:

• Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
• Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
• Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
• Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
• Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
• Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.