Laura Hanley

Gluten-Free Pesto Fettuccine with Chicken

by Laura Hanley on March 11th, 2013


Since I received the world’s greatest fettuccine noodles in the mail (thank you Cappello’s Gluten-Free), I was determined to make nothing but the classiest sauce to go with them. But, the problem is…I’m not a classy cook. I’m a “that’s too many steps, I’ll probably mess something up” type of cook, which is why this recipe for Pesto Cream Sauce screamed, “I’M YOUR PERFECT MATCH!” during the search my mother and I conducted.FettucineServing-300x300

My mom found a wonderful blog, Kevin and Amanda, where homage was being paid to The Pioneer Woman by cooking up the Pasta with Pesto Cream Sauce dish found in her new cookbook, The Pioneer Woman Cooks – Food from my Frontier. This pasta dish is topped with rotisserie chicken….YES, rotisserie chicken. Seeing that part of the recipe pretty much sealed the deal for me. Anyone that uses rotisserie chicken in a classy looking dish is my kind of chef!

So off I went to the store with a list of fresh ingredients to buy, along with a hot rotisserie chicken.

**Be sure to check with your local grocer to make sure that their rotisserie chicken is gluten-free before consuming.

The Pioneer Woman’s Pasta with Pesto Cream Sauce:

Adapted to be Gluten-Free

Ingredients:

  • 3/4 cup fresh basil leaves
  • 3/4 cup greated Parmesan cheese
  • 3 tbsp pine nuts
  • 2 cloves garlic, peeled
  • 1/2 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2  cup heavy cream
  • 2 tbsp butter
  • 12 oz. gluten-free fettuccine pasta noodles (I use Cappello’s noodles)

 

Instructions:

1. Bring 4 quarts of water to boil, adding 1 tbsp salt.

2. Use a food processor to create the pesto sauce. Add basil, ½ cup Parmesan cheese, pine nuts, garlic cloves, salt and pepper to processor. Slowly drizzle in the 1/3 cup olive oil as you process the ingredients.

3. In a small saucepan, add the ½ cup of heavy cream and the 2 tbsp of butter. Place over medium heat and pour in the pesto from the food processor. Stir until combined; let simmer for 2-3 minutes.

4. Turn of the heat under the saucepan, Add the remaining ¼ cup Parmesan cheese, stirring until combined.

5. Once the water is boiling for your noodles, place them in and cook according to the package. Once they are done, drain water from the pan. Add the noodles back into the pan, and pour the pest sauce over top, mixing with the noodles.

6. Once the noodles are coated with the pesto sauce, place on a serving dish. Top with rotisserie chicken.

Now would you look at that picture! This is a dish to marvel at! I was stunned when I saw the meal I had created. Absolutely magical.

This dish wouldn’t have come to life without the help of my mother because she’s the one that stumbled across it. I also have a feeling that I will be checking back into theKevin and Amanda website to find further inspiration in the kitchen.

What’s your favorite website to reference for new recipes? Have you found it easy to adapt dinner recipes to be gluten-free? I definitely think that main-dish recipes are easier than desserts and baked goods! What are your thoughts?

 

Author Information: Laura Hanley

Laura Hanley, known as G-Free Laura, has been gluten-free since 2009. She reviews gluten-free products, restaurants, posts simple recipes, and writes about gluten-free experiences onwww.gfreelaura.com. Laura also blogs for the National Foundation for Celiac Awareness and Rudi’s Gluten-Free Bakery. You can follow Laura’s young, wild, and [gluten] free updates by finding her on TwitterFacebookPinterest and Google+.


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