Broccoli Spaghetti and 1-2-3 Gluten Free® Onion Rolls

posted by 2 years ago

Roll Ingredients

1 package 1-2-3 Gluten Free® Aaron’s Favorite Rolls Mix

1 large egg, room temperature (plus another egg for egg wash)

1½ cup skim milk warm (not hot ideal temperature is 110º F, any hotter will kill the yeast)

4 Tbs unsalted butter or unsalted margarine, room temperature

1 yeast packet (included in box)

2 Tbs grated Parmesan cheese

¼ cup dried onion flakes

1 Tbs poppy seeds (plus another Tbs for sprinkling on tops of rolls)

1 tsp. garlic powder (not garlic salt)

½ tsp. paprika

Pasta Ingredients

1 lb gluten free spaghetti

1 large head broccoli

¼ cup olive oil

2 garlic cloves, thinly sliced

½ tsp kosher salt

½ rotisserie chicken, meat shredded (2 cups)

Freshly ground black pepper

½ tsp red pepper flakes


For rolls: Spray 1 muffin tin with non-stick spray. Pour warm milk and yeast packet (included with mix) into bowl of mixer with paddle attachment. Let sit for approximately 5 minutes to ensure yeast is active. Then, add Roll Mix, 1 egg, butter, cheese, onion flakes, 1 Tbsp. poppy seeds, garlic powder and paprika. Mix until fully incorporated. This will resemble thin dough. Scoop batter into muffin tins, filling each 2/3 full. (If you don’t have a muffin tin, you can scoop batter onto cookie sheet sprayed with non-stick spray). Let dough sit in muffin tins for 45 minutes to rest and start rising. They won’t rise much. Preheat oven to 400º F. In small bowl, beat egg. Then, gently brush rolls with egg wash and sprinkle with remaining 1 Tbs. poppy seeds. Bake at 400º F for approximately 20 minutes, until done. Top will just start to get golden. Bottoms of rolls will be brown. Baking times may vary with different appliances.

For pasta: Cook the spaghetti according to the package directions. Drain, reserving ½ cup of the cooking water. Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a skillet over medium heat. Add the broccoli, garlic, and ¼ teaspoon salt and cook until garlic is lightly browned and broccoli is fork-tender, 4 to 5 minutes. Add the pasta, reserved pasta water, chicken, remaining ¼ teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the crushed red pepper and toss well. Drizzle with the remaining oil before serving. (Serves: 4)

tags:  broccoli spaghetti and 1-2-3 gluten free® onion ro, 123 gluten free, rolls, pasta, chicken
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