A different idea on pasta – change up a boring spaghetti dish by adding chicken and veggies.
Mediterranean Chicken Pasta – gluten free
Course: DinnerCuisine: MediterraneanDifficulty: Moderate
Servings
4
servingsPrep time
15
minutesCooking time
1
hourThis savory Mediterranean Chicken Pasta dish is easily made, and deliciously gluten free. Add your favorite zucchini, squash, and other veggies to create your own version. Trying with a variety of different pasta noodles is fun as well.
Ingredients
1-2 pounds chicken thighs, boneless, skinless
1 can organic chopped tomatoes, 14 oz., undrained
1/2 cup port wine
2 tablespoons sugar
1 teaspoon dried basil (or Italian seasoning)
1 can organic tomato sauce, 14 oz.
1 zucchini, sliced thin into 1-2″ pieces
1 yellow squash, sliced thin into 1-2″ pieces
1 pkg gluten free noodles (spaghetti, penne, elbows, etc.)
Directions
- Wash chicken, pat dry. Add enough olive oil to a 10-inch skillet to coat the pan. Over medium heat, add the chicken and lightly brown it for 10-15 minutes. Drain fat from the pan.
- Add the tomatoes, wine, sugar, dried basil and tomato sauce to the chicken. Bring this mixture to boiling.
- Add the zucchini & yellow squash, stirring it into the mixture.
- Reduce heat, cover and simmer 35-40 minutes or until the chicken is tender (165*F internal temp).
- In a separate pan, prepare the gluten free noodles per package directions. Do not overcook.
- Remove chicken to a cutting board and shred to bite sized pieces. Return to the skillet, mixing everything together.
Serve over prepared noodles. Top with your favorite blend of cheese, if desired (mmmmm, Romano!). Bon appetito!
Notes
- I enjoy Barilla gluten-free pasta, easy to find at many local grocery stores. For more varieties, search for Italian pasta’s online, specialty stores, etc. The Pastificio La Rosa gluten free Maccheroni noodles are my new fav!
