1/2 pound roasted chicken, skinned, boned and cut into bite-size pieces 1/4 pound mushrooms, sliced 4 green onions, cut on the diagonal in 1" pieces 1 cup hazelnuts 6 ounces gf spiral pasta 2 Tablespoons peanut oil 3 garlic cloves 1 Tablespoon fresh ginger, coarsely chopped 1/2 cup spinach leaves 1/4 cup cilantro leaves 1/2 cup basil leaves 1/2 cup whipping cream 1/4 cup gf rice wine 2 Tablespoons gf soy sauce 2 teaspoons gf hoisin sauce 1 teaspoon sugar 1 teaspoon Asian chile sauce 1/2 teaspoon salt
Preheat oven to 325 degrees F.
In a small bowl combine mushrooms and green onions; set aside.
Place hazelnuts on a baking sheet and bake for 15 minutes. Remove skins from hazelnuts by rubbing between your palms or rubbing with a cloth or dish towel. Set aside.
Place garlic, ginger, spinach, cilantro, basil, whipping cream, rice wine, soy sauce, hoisin sauce, sugar, chile sauce and salt into a food processor and process until well blended. Refrigerate.
Bring a large saucepan of water to a boil and cook pasta until lightly firm to the bite. Drain.
Place a wok over high heat. When wok is very hot, add oil and roll oil around in pan until it gives off a wisp of smoke. Add mushrooms and green onions and cook for 2 minutes. Add sauce, pasta, chicken and hazelnuts. Stir and toss until all ingredients are coated with sauce. Adjust seasonings and serve immediately.
We used Mrs. Leeper’s Corn Vegetable Radiatore for the pasta.
See our recipe archives for our gluten-free Hoisin Sauce recipe.