Inspired by Rachael Ray, but with a gluten-free twist. This is a quick and easy recipe the whole family will enjoy!
Start to Finish: 20 minutes
1 pd gluten free penne pasta
1 Tbs olive oil
1 pd ground turkey
1 large onion, chopped
1 jalapeno, seeded and chopped
4 gloves garlic, minced
2 Tbs chili powder
1 1/2 tsp ground cumin
1 Tbs ground coriander
1/4 cup tomato paste
1 (12oz) bottle gluten free beer or 1 1/2 cups gluten free chicken stock
2 cups shredded cheddar cheese
2 small plum tomatoes, seeded and chopped (optional)
1/4 head lettuce, chopped (optional)
1. In large saucepan, bring large pot of water with a dash of salt to a boil. Add noodles and cook until done, about 10 min. Drain and return to pot.
2. In large skillet, heat oil over medium-heat. Add turkey to oil; cook until browned, about 5 minutes. Add onion, jalapeno, garlic, chili powder, coriander and cumin. Cook for 6-7 min. Stir in tomato paste for 1 min, then stir in beer.
3. In large saucepan, add sauce to the noodles, mix well. Top with cheese, tomatoes and lettuce. Serve and enjoy!
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