Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook pasta to desired done-ness. rub chicken breasts or thighs with the balsamic vinegar. heat a large nonstick skillet over high heat. cook the chicken 5 minutes per side and remove from heat. meanwhile, heat garlic and red pepper flakes in oil until garlic starts making noise. add portobellos, coat with oil, then sprinkle them with salt, and cover. check after 5 minutes. you should have a dark gravy of portobello juices at this time. if the mushrooms are not dark and soft, toss them, cover, and cook another couple of minutes. add the tomatoes and parsley. sauce should be a rich reddish brown. slice chicken diagonally and add to the sauce. heat through. add the pasta, toss and pour onto a serving platter. top with grated parmesan cheese.

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.