Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 1. in dutch oven, cook chicken in broth over med-high heat until tender. 2. remove chicken (reserve broth) and cut into bite-sized pieces; set aside. 3. in large stockot, add oil and pasta and gently saute until slightly brown. 4. add reserved broth to pasta and cook until al dente. 5. add chicken and simmer for 10 minute 6. season to taste with salt and pepper. 7. top with avocado, cilantro, and green onions and enjoy!

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.