Gluten-free leeks and chicken pastas
25
20
6 to 8
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 chicken breast, boneless, without skin and into strips
- 375 ml (1 1/2 cup) of gluten free chicken broth
- 15 ml (1 tablespoon) of butter
- 125 ml (1/2 cup) of dry white wine
- 30 ml (2 tablespoons) of chopped fresh tarragon
- 30 ml (2 tablespoons) of chopped fresh parsley
- 125 ml (1/2 cup) of sour cream
- Lemon zest
- Salt and pepper (gluten free)
- 15 ml (1 tablespoon) of cornstarch
- 30 ml (2 tablespoons) of cold water
- 250 gr of rice pastas or quinoa
Preparation
Side-by-side mode
- In a casserole, melt butter, brown leeks and chicken. Cover and cook 5 minutes at low heat. Add wine. Mix well to remove all cooking juice from the bottom of the casserole and add tarragon. Continue cooking 3 minutes.
- Add chicken broth. Dilute cornstarch into cold water and add to the sauce. Bring to a boil and mix well until sauce thicker. Lower heat, add sour cream, lemon zest and parsley. Set aside.
- Cook pastas with instructions from package. Drain.
- Set up the plates and garnish with parmesan.
Chef’s note
Quinoa pastas adds fibers to this dish and stays more firm than rice pastas which tends to become quickly soggy if it's overcooked.
Note. The recipe is gluten free but care must be taken when buying garnishing, broths and spices to ensure they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contains gluten, or be contaminated by it.
www.fmcoeur.qc.ca and www.celiac.ca
