Ingredients for Capellini:
- 2 cups Antimo Caputo Gluten-Free Pizza Flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Water as needed for dough consistency
Ingredients for Chicken and Artichoke:
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup artichoke hearts, quartered
- 2 tablespoons capers
- 1/4 cup sun-dried tomatoes, julienned
- 1/4 cup Kalamata olives, pitted and halved
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for garnish
- Fresh parsley, chopped for garnish
Instructions:
- For the capellini, place Antimo Caputo Gluten-Free Pizza Flour and salt on a clean surface, forming a well. Add the eggs and olive oil to the center and start mixing gradually, drawing in flour from the edges until a dough forms.
- Knead the dough with your hands until it becomes smooth, about 7-10 minutes, adding water if necessary. Wrap in plastic wrap and let it rest for at least 30 minutes.
- Roll out pasta dough thin and cut into thin strands. Bring a pot of salted water to boil. Cook capellini until al dente, about 2-3 minutes, and then drain.
- For the chicken and artichoke mixture, heat olive oil in a pan over medium heat. Add chicken and cook until browned. Add garlic and sauté for another minute.
- Deglaze the pan with white wine and add chicken broth, artichoke hearts, capers, sun-dried tomatoes, olives, lemon juice, and Italian seasoning. Simmer for about 5-7 minutes until the chicken is cooked through and the sauce thickens slightly. Season with salt and pepper.
- Toss the capellini with the chicken and artichoke mixture. Serve with a generous sprinkle of Parmesan cheese and garnish with parsley.
If you’re looking to explore more gluten-free pasta dishes or gain further insights into working with gluten-free flours, you might want to check out the following resources:
Both provide additional recipes and tips that can help to expand your gluten-free pasta repertoire using Antimo Caputo Gluten-Free Pizza Flour.