Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute the onion and red pepper in the olive oil until lightly browned - set aside. brown the chicken breasts 4 or 5 minutes each side. remove from pan and season with salt and pepper. reduce heat to medium. add the crushed red pepper, mushrooms and garlic. season with salt. cover and cook the mushrooms for about 5 minutes. add the beef broth, tomatoes and parsley. simmer. meanwhile cut the chicken into bite sized pieces. add to the sauce and simmer at least 5 minutes, until the chicken is cooked through and the flavors have combined. toss the pasta with the sauce. sprinkle cheese over all.

Target recipe: combine diced chicken, chopped celery and walnuts with rice. in separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water. add to chicken mixture. gently stir in hard-cooked eggs. turn mixture into a greased 9-inch casserole dish. bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **can be made the day before and kept in refrigerator. heat thoroughly before adding potato chips. **leftover turkey can be substituted for chicken.