Specifically, it is 70% corn flour and 30% rice flour. The flour blend makes this a less sticky pasta that most all-corn pastas, and it ranks right up there with the best brands.
It’s not for the corn-allergic, but most with food allergies will do really well with this. I paired it up with chicken and fresh veggies from the farm.
Pasta with Chicken and Vegetables
I package pasta, prepared
2 chicken breasts, cubed
¼ cup of olive oil
1 large onion, diced
1 red pepper, diced
2 garlic scapes, cut into ½ inch pieces
4 leaves of fresh basil, chopped
Cook the chicken about 5 minutes in a medium pan, turning to brown lightly. Drain. Remove chicken from the pan.
Add the olive oil and heat on medium high. Add all the veggies and spices and sauté about 8 minutes. Add the chicken and reduce heat to medium-low.
Prepare the pasta.
Toss the pasta with the veggies and chicken and serve!