Ingredients
- -- Oven-Roasted Tomatoes --
3 Roma tomatoes, cut into 1" pieces
2 garlic cloves, minced
1/2 tbsp extra virgin olive oil
salt and pepper to taste
-- Penne & Broccoli --
1 box gluten-free penne
1 large broccoli stalk, chopped
-- Sauteed Chicken --
2 chicken breasts, cut into 1" cubes
1/4 red bell pepper, cut into 1" strips
1/4 orange bell pepper, cut into 1" strips
1/4 yellow bell pepper, cut into 1" strips
1/4 large yellow onion, cut into 1" strips
1 garlic clove, minced
1 pat unsalted butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground mustard
crushed red pepper (optional)
dash of salt and pepper
-- Alfredo Sauce --
3 tbsp corn starch
3 tbsp unsalted butter
2 cups fat-free milk
1 cup grated Parmesan cheese
2 garlic cloves, minced
dash of tri-colour pepper (optional)
-- Topping --
1 cup gluten-free breadcrumbs
oven-roasted tomatoes (as mentioned above)
2 oz Gouda cheese, cut into 1/2" long strips
Description
I Recently Went Gluten-free, And I Was Worried That I Would Never Eat A Decent Pasta Dish Again, And If I Did, That It Would Be 1000 Calories Per Serving. I Had Surrendered Myself To This Idea, And So I Made A Cheesy, Meaty, Veggie-filled Gluten-free Cass
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