Lactose and Gluten Free*
*See recipe for alternative ingredients for gluten intolerant people.
With left over chook in the fridge from dinner the night before, I was thinking to myself, self we could just eat that again with salad, that would be pretty easy, but no.... I wanted to create something with it, chooze it up and make that chicken a star. I created this. We've eaten it many times since. It's not as creamy and traditional or perfect as a Michelin star restaurant would serve but who wants perfect anyway. Initially, I thought my family wouldn't take to lactose free cream, but that thought was unwarranted. It doesn't get the highest family score, but does get the vote for eat again and it doesn't waste the left over roast chook. :)
Preparation: 15 minutes
Cooking (Depends on type of pasta) 15 minutes
- Left over roast chicken, flesh removed from the bones or alternatively 250g chicken breast cubed or cut into strips.
- 1 x medium onion (diced finely)
- 1 x carrot (Cut or peeled into strips)
- 1/2 cup of mushrooms (cubed)
- Handful of baby spinach leaves.
- 1 x spring onion (diced thinly, include the green stems)
- 1 x 250ml carton lactose free cream (This can usually be found in the UHT milk section of the supermarket. I buy the Liddell's brand. For people who aren't lactose/gluten intolerant just use 250ml of cooking cream)
- 1/3 cup each red and green capsicum (Omit this if you don't like capsicum)
- Garlic powder or garlic mince (This depends on how much garlic you like)
- Gluten free cornflour too thicken.( Alternatively one small egg)
- Fettuccine (or other pasta)- Dried or fresh. * Gluten free varieties are available in supermarkets. (depends on how much you like fettuccine to how much you cook)
- Optional: diced bacon or ham
- Put water on the boil in a large saucepan for the fettuccine. I use fresh fettuccine and it takes about 4 minutes to cook so judge depending on type of pasta when you should cook it.
- Cook onion and white part of spring onion in a frying pan until nearly golden.
- If you're cooking with chicken breast or adding bacon/ham cook at the same time as onions.
- Add mushrooms, cook for approximately 3 minutes.
- Add carrot, cream , garlic (add 1 teaspoon of mince or 1/2 teaspoon of dry at a time), pepper
- Add left over chicken chicken, green part of spring onions and cook for 5 minutes.
- Taste. Add more garlic if necessary.
- Cook fresh fettuccine.
- Make a paste in a separate dish with 1/2 tablespoon of gluten free flour and water. Add bit by bit to the sauce until it reaches a consistency of your liking. You may not even use it all. Alternatively, add a small egg to the pan until sauce thickens. Turn off heat. Add spinach.