Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. cook chicken in large skillet with non-stick spray. season with cayenne pepper, garlic powder, salt, and pepper to taste. while chicken is cooking, in a separate pot, cook pasta. (reserve cooking liquid). 2. once chicken is halfway cooked, add onion, green peppers, jalepenos, and mushrooms. let cook about 3-5 minute 3. add corn, beans, rotel, tomato sauce, tomato paste. heat through. 4. at this point i transferred this to a good sized pot because i didn't have enough room left in my skillet. then add pasta and 4 cups of the cooking liquid. stir it all together and let simmer 15-20 minute this let's the flavors "marry" the longer you simmer the more the flavors incorporate into the pasta. serves 10 serving is 2 cups.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.