Thursday, July 28, 2011

Rienzi Pasta now Gluten-Free

I just love it when I find new gluten-free products on the grocery store shelves. There are a number of gluten-free pastas that I love, but my favorites are usually the ones made from corn. When I saw that this Rienzi pasta was made with corn and rice flours, I had to try it. In fact, those are the only two ingredients.

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!

1 comment:

Anonymous said...

This pasta is great!!! I will never go back to another gf pasta.