One Pot Gluten Free Asian Chicken And Noodles Recipes

ONE-POT GLUTEN-FREE ASIAN CHICKEN AND NOODLES

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
• Add soup and broth; heat to boiling over high heat. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
• In small bowl, stir cornstarch and cold water until dissolved. Add to Dutch oven; stir to combine. Heat to boiling. Stir in remaining 2 tablespoons tamari sauce.
• Spoon into shallow serving bowls; top with crushed peanuts.

ONE-POT GLUTEN-FREE CHICKEN TETRAZZINI

Steps:

• Heat oven to 375°F.
• In 4-quart Dutch oven, heat oil over medium-high heat. Cook mushrooms in oil 4 to 5 minutes, stirring occasionally, until tender. Remove mushrooms to plate; reserve.
• Increase heat to high. In same Dutch oven, heat broth to boiling. Add noodles; cook 4 minutes, stirring occasionally. Reduce heat to medium. Stir in soup, chicken, cream cheese, garlic salt, salt and pepper; cook about 2 minutes or until warm. Add peas, mushrooms and cheese. Stir well; top with crushed cereal.
• Bake about 15 minutes or until bubbly.

SZECHUAN CHICKEN AND NOODLES

Steps:

• Cook the linguine noodles according to the directions on the package.
• In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
• Remove the chicken from the skillet and set aside.
• In the same skillet, add olive oil over medium heat.
• Add the onion and bell pepper and saute until soft (about 8 minutes).
• Once the vegetables are done, add the cooked chicken back to the skillet.
• Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
• Fold in steamed broccoli.
• When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
• Stir to combine and serve.

ONE-POT SESAME CHICKEN NOODLES

Steps:

• In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
• Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.