I am gluten and dairy free.(unfortunately) I used brown rice pasta in a shape of a larger, but thinner macaronni. I seasoned my chicken with S&P first. I used a yellow pepper, diced smaller, and onion that I sliced thin, but then cut the rings into 1/8ths instead of leaving large rings. (depends on your personal preference.) I cooked them pretty well too. Used a little more garlic and ginger in the sauce since some said was bland. I did have to sub whole coconut milk for the cream because of neccessarity, but we loved it. I didn't have any, but next time some finely chopped Thai basil would be great on top of this. My family looked at me like I was crazy, but my youngest son and I loved this, my husband really liked it and gave it 4, but my older son thought it was ok, and gave it 3, but did have seconds. I do hate when people completely change a recipe and rate it. I don't think I really did that, just made it gluten and dairy free. They did top theirs with Parmesean cheese. I could tell the original would still be delicious. Leftovers heated fine too.
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I am gluten and dairy free.(unfortunately) I used brown rice pasta in a shape of a larger,...