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Printed from https://www.writing.com/main/view_item/item_id/2215086-Sriracha-Chicken-Pasta-with-Vegetables
Rated: E · Other · Food/Cooking · #2215086
A gluten-free dish I've been working on for months. I finally perfected it.
Sriracha Chicken Pasta with Grilled Vegetables

1 ½” round: Ronzoni Gluten-Free Spaghetti noodles
1/3 can: Cream of Chicken soup {gluten-free}
2 pieces: Chicken tenderloins {frozen or unfrozen}
¼ cup: Bell Pepper small diced pieces {red and green}
⅛ cup: Red Onion thinly sliced
4 to 5: Sweet Baby Carrots {raw, sliced or slivers}
½ cup: Broccoli
¼ tsp: Sriracha sauce
McCormicks Hamburger seasoning
5 cups: Water
Lawry’s Garlic Salt
¼ cup: Olive Oil

Prepare all ingredients before cooking to save time:

In a 2 quart saucepan add chicken and water and McCormick’s seasoning;
cook 10 to 15 minutes bringing water to a boil. Remove chicken to cool, then dice;
Break the spaghetti noodles into thirds adding to water, dropping noodles into the water to separate.
Stirring occasionally to keep noodles from sticking.
The cooking time is 11 minutes. {Do Not overcook or undercook or the noodles will be gooey or gummy}

Mix cream of chicken soup with a ¼ cup of warm water and sriracha sauce; set aside.

In frying pan heat oil add onions, bell peppers, carrots, broccoli, McCormick’s seasoning to flavor;
stir fry after 5 to 7 minutes add diced chicken. Cook an additional 5 minutes.

Add cream of chicken mixture to chicken and vegetables simmering while you drain the noodles in a strainer.
Add sauce to the noodles; sprinkle with Lawry’s garlic seasoning; mixing well.
Serve with a green salad and gluten-free bread.

Serving: 2 {You may double amounts if needing more.}

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