Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
A delicious everyday dish, easy and quick to prepare, just the way we all love it.
Preparation time: approx. 30 minutes
400 g of chicken breast, diced
Frying butter or rapeseed oil
Salt, pepper, paprika
1 onion, finely chopped
1 garlic clove, pressed
2 bunches of spring onions, cut into rings
Approx. 8 dl of vegetable stock
2 dl of whole cream
350 g of PureSpelt pasta, e.g. shell shape
125 g of Mozzarella cheese, shredded
1 handful of herbal almonds, chopped
2-3 tablespoons of parsley, plucked
Fry the chicken in portions in the hot frying butter or rapeseed oil, remove, season to taste and keep warm at 80°C. Sauté the onions and garlic in the remaining frying fat. Add the spring onions, deglaze with the stock and cream, bring to the boil.
Add the pasta, cook al dente for 8-10 minutes according to the instructions on the package. Add the chicken and allow everything to heat up. Mix in the Mozzarella cheese. Arrange the one pot stew in preheated bowls, garnish with almonds and parsley and serve immediately.
IG Dinkel, Judith Gmür-Stalder
