Gluten and Wheat Free Recipes

Ingredients:
300g (11oz) Dietary Specials Penne Pasta
115g (4oz) asparagus, cut into short lengths
25g (1oz) dried sun ripe tomatoes, reconstituted and cut into small pieces
225g (8oz) chicken breast, cut into strips
200ml (7 fl oz) crème fraîche
4 x 15 mlsp (4 tbsp) milk
1 x 5 mlsp (1 tsp)lemon zest
25g (1 oz) butter
1 x 15 mlsp (1tbsp) fresh basil, chopped
salt and freshly ground black pepper
25g (1 oz) Parmesan cheese, grated
Basil leaves for garnish.
Serves 4

Preparation time: 15mins  Cooking time: 10mins
Method:
1. Cook the Penne pasta in plenty of boiling, lightly salted water with

    a dash of olive oil for about 9 minutes.
2. At the same time cook the asparagus in a little lightly salted water

    for 4 - 5 minutes, drain.
3. Pan-fry the chicken breast strips for 4 -5 minutes or until cooked

    through.
4. Meanwhile, melt the butter in a saucepan and add the sun ripe

    tomatoes, then stir in the crème fraîche, milk, ½ the lemon zest,

    chopped basil and seasoning. Heat gently, stirring for about 3

    minutes.
5. Drain pasta and rinse through with boiling water.
6. Combine asparagus, pasta, and crème fraîche mixture together,

    add the pan-fried chicken breast strips.
7. Reheat for a few moments, then, divide between 4 warmed

    plates.
8. Sprinkle over Parmesan cheese and the remaining lemon zest,

    garnish with basil leaves. Serve at once.