Chicken & noodles is the Improv Cooking Challenge theme that our hostess Lesa assigned for March. You know me -- never met a pasta I didn’t like. Well, until my gluten-free era, that is…I haven’t made pasta since this challenge over a year ago; so I figured it was time to try again. I made a few adjustments to my recipe to use Cup 4 Cup flour.
Lemon Basil Pasta
- 280 g. all-purpose gluten-free flour
- 37 g. garbanzo bean flour
- 1 T. xanthan gum
- 1/2 t. kosher salt
- 2 eggs + 1 yolk
- 2 T. olive oil
- 2 T. chopped fresh basil
- 1 t. finely grated lemon zest
- 2 T. fresh lemon juice
- 1/4 c. cold water (or enough for dough consistency)
Sift dry ingredients into mixing bowl. Add remaining items and mix until dough forms a ball. Turn out from bowl & knead a few turns. Wrap in plastic to rest.
While I was making the pasta dough, I had my boneless/skinless chicken thighs marinating in drained juices from the filling ingredients. (For the marinade I simply added a little white wine and lemon juice to the liquids from the capers, olives & artichoke hearts.)
As the dough was resting, I grilled the thighs & then chopped them and added them to the other filling items. (Half the amount of this recipe filled the ravioli; the remaining we used as a chopped salad in pita pockets…)
- 2 T. capers, drained
- 6 oz. kalamata olives, drained & chopped
- 6 oz. artichoke hearts marinated in oil, drained & chopped
- 1/3 c. onion, chopped
- 3 cloves garlic, minced
- 3 oz. fresh spinach, chopped
- 1/2 c. feta cheese, crumbled
- 4 cups grilled chicken, chopped
You could add some fresh-cracked black pepper to this mixture, but I liked the way it tasted (
and tasted, and tasted, and tasted, and tasted, and tasted, and…) without additional seasoning.
Now it was time to drag out the pasta maker. (I rolled the sheets pretty short to cut four rounds at a time, otherwise the pasta tended to dry out a little.)I think this dough handled much better than the recipe I used before.Again I used my trusty old 4” Pampered Chef Cut-N-Seal® to manufacture the raviolis. I covered them with plastic wrap and let them rest on a platter while I made the Alfredo sauce requested by my men.
Greek Yogurt Alfredo Sauce
- 1 T. olive oil
- 4 garlic cloves, minced
- 1 c. Greek Yogurt
- 1/2 c. chicken broth
- 1/2 c. milk
- 1 T. arrowroot starch
- 8 oz. Parmesan cheese, shredded
Lightly heat the garlic and olive oil in a sauce pan. Stir in the yogurt. Mix the starch (could sub tapioca or corn starch) into the milk, then add that & the chicken broth to the heating mixture. When that begins to bubble & thicken, whisk in the cheese little by little until the sauce is smooth & of proper consistency.
…and here are some recipes created by my friends: