Eating gluten free but craving that comfort of pasta on these chillier winter days?

Using Rizopia, a brown rice-based pasta, this Creamy, Smoked Chicken Mushroom and Bacon dish is sure to satisfy those comfort food cravings – without a complete diet destruction or  wasting hours slaving over a stove.

Gluten free pasta was once more of a pain than a pleasure to eat — but not with Rizopia! This stuff really is good — you couldn’t tell it was gluten free, or that it was made with brown rice either. It certainly got my taste testers fooled!

Chicken Mushroom Rizopia Pasta Recipe

This dish packs a good balance of proteins, complex carbs and fats. Along with calcium from the dairy products, and lots of B vitamins from the mushrooms, which are important for energy levels, you get plenty of flavour as well as nutrition.

We love to see your versions of our recipes – be sure to share your photos and opinions of this gluten-free Rizopia pasta recipe with us via Twitter (@TrainEatGain).

IngredientsChicken Mushroom Rizopia Pasta Macros

Serves: 2
Macros*: Calories 538 kcal, Protein 44g, Carbs 55g, Fat 15g

  • 120g Rizopia brown rice fettuccine pasta
  • 5ml (1tsp) coconut oil
  • 200g chestnut mushrooms, sliced
  • 1 garlic clove, crushed
  • 60g smoked bacon medallions
  • 25g (2 tbsp) tomato puree
  • ¼ beef gel stock cube (I used Knorr)
  • 60ml (¼ cup) water
  • ½ tsp smoked paprika
  • ¼ tsp onion powder
  • ¼ tsp dried oregano
  • sea salt (to taste)
  • 30ml (2tbsp) white wine
  • 1 tsp Worcestershire sauce
  • 80g (⅓ cup) half fat creme fraiche
  • 15g cream cheese (3% fat)
  • 250g smoked chicken breast, cooked and sliced


  1. Boil the kettle ready for your pasta.
  2. Heat a non-stick frying plan to high heat and add ½ tsp of the coconut oil. Add the mushrooms and garlic and fry until browned, a few minutes. Add the chopped bacon and fry until cooked, another few minutes. Transfer to a bowl.
  3. Cook your pasta according to packet instructions.
  4. Meanwhile, to the frying pan, add the remaining ingredients apart from the creme fraiche and cream cheese. Stir to combine and allow to simmer for a couple of minutes, topping up the water if necessary. Stir in the creme fraiche and cream cheese.
  5. Add the mushrooms and bacon back to the pan, along with the sliced chicken breast. Stir to coat in the sauce and allow to heat through and simmer. Add water to bring the sauce to the consistency you desire. Serve with the pasta and enjoy!

*Note: Macros are given per serving assuming this recipe makes 2 servings in total.