Gluten-Free Makeovers (44 page)

Heat the remaining tablespoon of oil and sauté the onion until slightly brown and soft. Add the soup, wine, tomatoes, basil, and vinegar. Simmer 3 minutes or until the mixture begins to thicken. Add the chicken and simmer an additional 2 to 3 minutes.

Spread the pasta over a serving platter. Remove the chicken from the sauce with a slotted spoon and place on top of the pasta. Pour the sauce over the chicken and sprinkle with the cheese, if using.

Several companies make a commercial mushroom soup that is gluten-free. My favorite is Creamy Portobello Mushroom by Imagine Soups. It is dairy-free, too. See page 277.

The ingredients in
this recipe can be done ahead so that everything is ready just before company arrives. I’ve found that corn pasta holds up best and no one can tell that it’s gluten-free. The recipe evolved out of necessity when I needed to create something to take to a party for housebound relatives. I had to prepare everything ahead so we could heat and serve it in their very small apartment. In addition, I had to make sure I made something my son and I could also enjoy. The “do-ahead” techniques saved the day.

Cook the pasta in a large pot of boiling salted water for half the time specified on the package. Drain and rinse in cold water. Toss with 2 tablespoons of the olive oil. Set aside.

Preheat the oven to 350°F.

Place the broccoli rabe in a large microwave-proof bowl with a small amount of water. Cover and microwave on high for 3 minutes or until softened slightly. Drain.

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Crumble the sausage into the pan and sauté with the onion just until the onion is translucent. Add the mushrooms, garlic, and red peppers and sauté for 3 minutes or until the mushrooms begin to give off their juice and the peppers begin to soften. Add the red pepper flakes and salt and pepper.

Add the wine and cook until the liquid is slightly reduced. Add the chicken stock and broccoli rabe and simmer about 5 minutes. Set aside to cool.

The recipe can be prepared up to this point one day ahead. Transfer the pasta and the sausage mixture and store in separate containers in the refrigerator until ready to assemble.

In a large aluminum pan that is at least 3 inches deep, combine the pasta and the sausage mixture. Mix gently and check the seasonings. Toss with the marinara sauce and cheese and cover tightly with aluminum foil. Bake for 15 to 20 minutes or until the cheese is melted and the pasta is soft. Top with additional cheese and serve.

Avoiding Dairy?
Omit the cheese or substitute rice or soy cheese (see Simple Substitutions, page 267).

    
To make this a vegetarian meal, omit the sausage and add other vegetables, if desired. Olives and artichoke hearts would work well.

Here’s the stuffing
recipe that I use most often with the Roasted Turkey on page 163. If you can’t have corn or don’t like the taste, replace with 6 to 8 cups of your favorite gluten-free bread.