Dairy Free Chicken Pasta Primavera (Gluten Free) - cooking recipe

Ingredients

1/2 cup oil, separated
4 tablespoons rice flour (gluten free)
rice pasta, macaroni, penne, fusilli (to be gluten free)
1/2 cup helmans olive oil mayonnaise (to be soy free)
3 1/2 cups chicken stock (I make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
sea salt
fresh ground black pepper
1/2 cup frozen baby peas
5 mixed mushrooms, sliced
2 organic carrots, cut in very small chunks
2 chicken breasts, cubed
sweet paprika, for garnish

Preparation

Heat oil (I use canola oil here) reserving 2 tbs.
Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
Remove from heat and adjust seasoning with sea salt.
Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
Mix all together.
Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
Enjoy!