This week we made a pasta dish. I was out of gluten-free penne, so I used corkscrew noodles instead. I wasn't super excited about this dish, but was pleasantly surprised - it turned out really good! I used a 9X13 pan; I did end up using more noodles and chicken, and it totally filled my pan. The whole family liked it - so a definite plus! And I'm shocked at how healthy it was for a creamy sauce, no butter, cream, cream cheese, etc. Check out Jen's blog for the recipe!
(Oh - and I also subbed rice flour for the regular flour to make it gluten-free)
(Oh - and I also subbed rice flour for the regular flour to make it gluten-free)
