Jovial Foods was kind enough to send me some of their gluten-free Brown Rice Tagliatelle pasta to review. With the nasty cold and wet weather we’ve been having lately, the first recipe that sprang to mind was a hearty Chicken and Noodles.
2 cups cooked chicken, chopped
1 medium onion, chopped
1 stalk of celery, chopped
1 large carrot, chopped
2-3 cloves or garlic, crushed and diced
1 (12-ounce) box Pacific Natural Foods Organic Condensed Soup Cream Of Chicken
1/2 cup milk
1/3 cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper to taste
1 box (9-ounces) Jovial Gluten-Free Brown Rice Tagliatelle
Heat the butter in a large, deep skillet over medium-high heat. Add the onion, celery, and carrots and cook until the onions start to soften, about 5 minutes. Add the garlic and cook until fragrant, about another 1-2 minutes. Add the chicken and cook until everything is heated through and the onions have just started to brown a little bit.
Add the soup and milk and stir to combine. Reduce heat, cover, and let simmer for 10 to 15 minutes until the carrots are tender.
While the chicken and veggies are simmering, cook the pasta according to the directions on the box. Rinse with cold water and let drain.
Add the cheese to the chicken and veggies and stir until it is melted in. Taste and adjust seasoning.
Serve hot over noodles. Top with a sprinkle of cheese if you feel like it.
Good egg noodles are one on the things that I have really missed since going gluten free. Jovial’s Gluten-Free Tagliatelle sure hit the mark here – tender but with substantial, with enough thickness and body to it to stand up to the sauce.
What impressed me the most was how different the Jovial pasta is from a lot of other gluten-free pastas I’ve tried. It wasn’t sticky or starchy. It didn’t solidify or dry out while it was draining. There where no “off” flavors, grittiness, or odd textures. If I didn’t know this was a GF pasta, I don’t think I could have told the difference.
One thing to note is that your cooking times may vary. I always start checking GF pastas for doneness at about half the recommend cooking time, and then every minute there after. Like any good pasta, you want it to be al dente – firm, but not soft. This is a narrow window that can be even narrower with GF pastas. My pasta ended up being done almost 2 minutes early.