Gluten Free Chicken Mushroom Ragu with Fusilli

Gluten Free Chicken Mushroom Ragu with Fusilli

Like many Italian recipes handed down from one generation to the next, this one has the magical ability to transform simple ingredients from the pantry into the perfect comfort food meal.  I used boneless, skinless chicken thighs and pre-sliced mushrooms to simplify the prep.  In fact, if you buy some diced onions in the produce section, you can put away the cutting board.  How’s that for simple?

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4 Servings:

Ingredients:

  • 1 carton gluten free chicken broth (you won’t need the whole thing)
  • 3 boneless skinless chicken thighs
  • salt and pepper to taste
  • olive oil
  • 1/2 medium sweet onion, diced
  • 2 tbsp. tomato paste
  • 1/2 tsp. Tuscan seasoning
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1/8 tsp. ground cloves
  • 1/2 cup white wine (not cooking wine)
  • 8 oz. package white button mushrooms, sliced
  • 6 oz. gluten free fusilli pasta
  • Italian parsley for garnish
  • grated Parmigiano Reggiano for serving

Preparation:

Add 1 tbsp. olive oil to a deep nonstick skillet over medium low heat.  Add the chicken, season with salt and pepper and cook several minutes per side.  It does not have to be cooked through at this point.

Remove the chicken to a plate and sprinkle with Tuscan seasoning.  Add the onions to the pan.  Cook for several minutes then add the tomato paste in the center.  Let it toast for a minute then stir into the onions.

Stir in the white wine, bay leaf, rosemary and cloves.  Simmer 5 minutes to reduce by half.

Add the chicken back to the pan with about 1 cup of chicken broth.  Cover and cook for 25 minutes.

Remove the chicken from the pan and shred or cut into pieces.  Add all of the mushrooms to the pan with about 3/4 cup more chicken broth.

Bring to a simmer and add back the chicken.  Cook for an additional 15 minutes.  While the ragu finishes, boil water for pasta.

To serve, drain the cooked pasta and toss with the ragu.  Sprinkle with cheese and Italian parsley.  Serve it right in the pan, with extra cheese for the table.

Notes ♪♫ I used Rummo Gluten Free Fusilli in this dish.  I noticed it at Whole Foods and picked it up there but it’s available on Amazon as well.  The corkscrew shape is perfect for this dish, and it cooked up perfectly to al dente.

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Gluten Free Italian Sausage and Cabbage with Pasta

Cabbage!  It’s not just for St. Patrick’s Day.

🥬🥬🥬

Are you a once-a-year cabbage person? I always make the traditional Corned Beef and Cabbage dinner for St. Patrick’s Day, but until recently that was the extent of my cabbage repertoire.  Then somewhere along the way, I expanded my horizons.

This humble veggie is a key ingredient in so many recipes and cuisines.  Check out my Asian inspired Chicken and Cabbage, Moo Shoo Pork and Chicken Chow Mein.  Or how about this Portuguese Cabbage Soup with Linguica?  Polish stuffed cabbage rolls, yes please!  But wait, I’m Italian.  Shouldn’t I have an Italian recipe with cabbage?  Well now I do, and it is AMAZING.

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You know I love braised dishes, where the ingredients slowly cook down and the flavors concentrate and intensify.  Usually, this process takes several hours or more, but not in this recipe.  With a little advance prep, you can have dinner on the table in 30 minutes.  So easy to make, with very little seasoning needed as the sausage flavors the entire dish.  And what a delicious meal it is.  So, let’s get started.

Dinner for two

Ingredients:

  • olive oil
  • 4 oz. sweet Italian sausage (I like Premio)
  • 2 cups sliced sweet onion
  • 2 tbsp. tomato paste
  • 4 cups shredded savoy cabbage
  • crushed red pepper flakes, to taste
  • 1/4 tsp. thyme
  • 1 cup water, more as needed
  • 4 oz. gluten free pasta (I used Farabella Rigatoni) incredible!
  • 1/4 cup grated cheese (I used a combo of parmesan and Romano)

Preparation:

Boil salted water for the pasta.

In a 3 qt. stock pot, heat 1 tbsp. olive oil on medium low, remove casings from the sausage and begin breaking it up with a meat spatula.

Continue cooking until the meat is completely browned, then add the onions.

Stir frequently and cook for several minutes until the onions are translucent.  Then add the tomato paste to the center of the pan.

Let it toast for a minute, before stirring it into the sausage and onions.

Next, add all of the cabbage with the thyme, and a pinch of red pepper flakes (more if you like).

Stir thoroughly to combine, then add about 1 cup of water.  You can use a ladle of the pasta water if it’s ready.

Cover and simmer on low for 20 minutes, adding a bit more water if it seems dry.

Cook the pasta for 2 minutes less than package directions.  Drain and add it into the pan.  You can add a little of the pasta water as needed.  Toss well and continue cooking for 2 minutes longer to finish the pasta.  When ready to serve, remove the pan from the heat and drizzle with olive oil and half of the grated cheese.

Give it a good stir then transfer to a serving bowl and finish with a little more olive oil and cheese.

Doesn’t that look good?  It was really an excellent dinner and something you can make after St. Patrick’s Day if you still have cabbage in the fridge to use up.

You can even sneak this one by the kids, just don’t mention the veggies. 😉 Picky eaters will gobble up this yummy bowl of comfort food if you let the cabbage be your little secret!

Notes ♪♫ Is it gluten free?  The only ingredient substitution needed for this recipe was the pasta, and of course I had just the thing in the pantry!  This gluten free rigatoni from Farabella was a splurge, but it was incredible.  It tastes just like real pasta- so do check it out!  If you can’t find Farabella pasta near you it is available here on Amazon.

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Gluten Free Chicken Piccata Quick Toss

Do you love Chicken Piccata?  Get all the big restaurant flavor of this classic dish with a few shortcuts that will have dinner on the table in 20 minutes, minus the gluten!

Diced chicken tenders replace cutlets in this express recipe.  Perfect for those busy weeknights when you just want to get dinner on the table, tastes like you’ve been cooking for hours! ❤️

Dinner for two

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Ingredients:

  • 1/2 lb. chicken tenders, cut into chunks
  • 6 oz. gluten free pasta
  • 4 tsp. olive oil, divided plus more for finishing
  • 4 tsp. butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • zest and juice of 1/2 lemon
  • 1 tbsp. arrowroot flour
  • 1/4 cup white wine (not cooking wine)
  • 1/2 cup gluten free, low sodium chicken broth
  • salt and pepper
  • 1 tbsp. small capers (more if you like)
  • Italian parsley for garnish
  • grated cheese

Preparation:

Cook the pasta for 2 minutes less than the package directions, drain and set aside.

Use a large stainless-steel skillet to brown the chicken in 2 tsp. each of butter and olive oil.  Season with salt and pepper.  Don’t crowd the pan, if it doesn’t fit then make 2 batches.

Notice the chicken isn’t quite cooked through at this point, it will finish in the sauce at the end.

Transfer the chicken to a bowl and set aside, keep warm.  Add the remaining 2 tsp. each of butter and olive oil.  Add the shallots and garlic and cook for 1-2 minutes stirring constantly.

Be ready with the wine, lemon juice and chicken broth.  Sprinkle the flour over the shallots and garlic and whisk continuously.

Drizzle the liquid into the pan as you continue whisking.

Return the chicken and pasta to the pan and toss to heat through. Cook for several minutes, the liquid will thicken as it comes to a simmer.  Stir in the capers and lemon zest at the very end.

To finish, transfer to a serving bowl and drizzle with more olive oil, then garnish with Italian parsley and a little grated cheese.

Yum, how good does that look?  I love this kind of meal for busy weeknights.  Open a bottle of your favorite white wine for this recipe, and then pour a glass for the cook!

Notes ♪♫ I love arrowroot flour for thickening.  It makes a lump free roux every time and I use it in some of my flour blends for bread baking as well.  It’s something I always have on hand in my gluten free pantry!

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Gluten Free Sun-Dried Tomato Chicken Pasta

Using simple ingredients from the pantry, this plate full of happiness is a feast for the eyes and the taste buds!  Other than the pasta, the ingredients are naturally gluten free.  A fast easy dinner to enjoy any night of the week!

Dinner for two

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Ingredients:

Preparation:

This is one of those recipes that goes very quickly once you begin, so you want to have all of your ingredients at the ready.  Heat a pot of salted water for the pasta.  Mince the garlic and grate the cheese.

Heat a deep skillet with 1 tbsp. of the olive oil and add the chicken.  Sprinkle it with Italian seasoning and paprika.  Cook for 1 minute each side (longer if you have thicker slices) and remove to a plate.

By now the pasta water should be ready, cook the pasta to a few minutes less than the package directions, it will finish cooking in the sauce.

Next add the sun-dried tomatoes to the pan with their oil.  Cook until they begin to sizzle, then remove and rough chop them or use kitchen shears to julienne.

Return the sun-dried tomatoes to the pan with the minced garlic and 1 tbsp. tomato paste.

Cook for 1 minute, stir it all together and return the chicken to the pan.

Top it with the Gruyere cheese and pour in the half and half.  Add a pinch of red pepper flakes and stir to combine.

Drain the pasta and add to the pan, toss well and cook for one more minute.

Transfer to a serving dish, drizzle with the remaining tbsp. of olive oil and garnish with Italian parsley.

Mmm, mmm, mmm.  This was SO good!  Sometimes I even amaze myself.

Notes ♪♫ For this dish, use sun-dried tomatoes in oil.  The oil in the jar is infused with flavor and gives the entire dish a beautiful color.

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Gluten Free Almond Biscotti

Biscotti are at the top of my list of treats to bake for Christmas visits and gifting.  Everyone loves this traditional Italian cookie, even Santa!

Before my Celiac diagnosis, I would bake biscotti every Christmas for my family, friends and co-workers.   I had truly missed this tradition, and so I resolved to make a gluten free biscotti with all the flavor and texture of my old recipe.

There are so many variations of biscotti, but this almond and dark chocolate combo is my favorite.  If you bake only one cookie for Christmas, let it be this one!

Almonds, almond flour and almond extract deliver a triple punch of flavor in these beloved Italian treats.  And you will be surprised at how easy they are to make!

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Ingredients:

  • 60 g. brown rice flour
  • 55 g. potato starch
  • 25 g. tapioca starch
  • 1 tsp. xanthan gum

OR

PLUS

Preparation:

Line a half sheet pan with parchment or use a silicone mat.  If using sliced raw almonds, you need to toast them first.  Just spread them in a single layer and bake for 5 minutes at 350º.  Watch that they don’t burn!  Set them aside in a bowl to cool down before adding to the batter.

If you have whole toasted almonds, you can skip this step and just blitz them a few times in an electric chopper.

Next, whisk together the dry ingredients (through nutmeg).  In the bowl of a stand mixer, cream together the butter and sugar, beat for 3 minutes.

Next add the eggs, one at a time with the almond extract.

Beat well for 1 minute then incorporate the flour mixture, just until moistened.  Last add the nuts and mix on low for a few seconds to incorporate.

Spread the dough onto the lined baking sheet in a log shape.

Use a spatula to smooth and pat it into a log, about 1/2″ thick.  Divide the log in 2 lengthwise (I used a dough scraper).  Run the spatula around the sides of the dough to smooth the rough edges.  Put the dough in the refrigerator for 20 minutes while you preheat the oven to 350º.

Then bake for 30 minutes.

I divided the dough along the crease before moving it to a rack to cool.

Probably the biggest difference between gluten free biscotti and those made with wheat flour is that instead of waiting 5-10 minutes before slicing you will need to cool it for a full 30 minutes.  You might be tempted to slice into it right away, but don’t do it or your biscotti will crumble to bits!  Allow the cookies to set for at least 30 minutes and your patience will be rewarded.

If you like a crisp, hard cookie (great for dunking) return the sliced biscotti to the baking sheet cut side up and bake for 10 minutes longer.

Before frosting, arrange the biscotti on a rack over a sheet of wax paper to keep the counter clean, and let them cool completely.  Melt the dark chocolate in a double boiler or the microwave.  I like to use a spoon or spatula to drizzle the chocolate in a zig-zag pattern over each cookie.

Let the biscotti stand at room temperature until the chocolate is completely set, then arrange on a platter.  If you are in a hurry, you can place biscotti in the refrigerator for 20 minutes to speed things up.

Now that you know how easy it is to prepare this holiday treat, start your own Christmas tradition and bake up a batch for gifting your family and friends.

Merry Christmas from My Gluten Free Cucina

Notes ♪♫ Since gluten free baked goods are notorious for crumbling, I find that using sliced almonds rather than whole helps the biscotti hold together with nice, clean slices.  Either way, they taste great!

 

Originally published 12/29/2019                 Updated 12/15/23

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Gluten Free Shrimp Scampi

Sometimes you have a meal in a restaurant, and it just sticks in your mind until you finally take the time to recreate it at home.  This is one of those meals.  I love seafood pasta and Shrimp Scampi has to be at the top of my list for all-time favorites.

Did you know this dish is super-fast and easy to prepare?  Yes, a five-star dinner that is quick enough to make on a weeknight!

Dinner for two

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Ingredients:

  • 2 garlic cloves, sliced thin
  • 1/8 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 cup (about half of a 14.5 oz. can) fire roasted diced tomatoes
  • 1/2 lb. large shrimp, peeled and deveined
  • 1/2 tsp. sea salt
  • 2 tbsp. white wine
  • 2 tsp. lemon juice
  • 2 tbsp. unsalted butter
  • 4 oz. gluten free spaghetti
  • 2 tbsp. shaved Parmigiano Reggiano
  • 1 tbsp. chopped Italian parsley

Preparation:

Heat the olive oil in a nonstick deep skillet or Sauteuse Pan.  Add the sliced garlic and red pepper flakes.  Cook for 30 seconds.

Add the tomatoes, salt, and wine.  Simmer 10 minutes.  Heat a large pot of salted water for the spaghetti and bring to a boil.  Add the spaghetti and set your timer for 1 minute less than the package directions.

When you have 8 minutes to go on the spaghetti, add the shrimp to the sauce with the lemon juice.  Cook for 3 minutes then turn to finish.

Drain the spaghetti and add it to the pan with 2 tbsp. unsalted butter.  Cook for 1 minute longer to marry the flavors.

Transfer to a serving bowl and garnish with fresh Italian parsley and shaved Parmigiano.

Notes ♪♫ I know the food police will say that combining cheese with seafood flies in the face of Italian culinary tradition.  But when I had this dish at a restaurant, it came topped with Parmesan shavings and let me tell you it was out of this world!  Use the good stuff, real Parmigiano Reggiano, shaved fresh right before serving.  I am 100% Italian and trust me, it’s wonderful.

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Gluten Free Italian Veal Cutlets

For a special Sunday Dinner, make your family a nice platter of Italian Veal Cutlets.  This was one of my dad’s favorite meals, I especially remember how he loved to order a veal cutlet sandwich at one of the local restaurants.  So be sure to make enough for dinner and leftovers for sandwiches the next day!

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I am fortunate to live in an Italian neighborhood where we can find thin sliced veal cutlets at the market.  At today’s prices, it’s a splurge but if you are making a nice dinner for two you can get away with less than a pound.  Serve with gluten free pasta and extra marinara sauce.

Ingredients:

Preparation:

Set up 3 breading trays (or use plates), one with rice flour, one with beaten egg and one with breadcrumbs.  Preheat the oven to 350º.

Heat a large nonstick skillet with several tablespoons of olive oil.  Keep the heat on medium low.  Working quickly, dredge each piece of veal in the flour, then dip in the egg mixture.  Shake off the excess egg and dredge in the breadcrumbs.  As you finish coating each piece add it to the skillet.  Cook 2 minutes per side until nicely browned, then transfer to a baking sheet.  Continue with the remaining slices, adding more olive oil to the pan as needed.  The cutlets do not have to be cooked through at this point, they will finish in the oven.

Ladle marinara over each slice and top with grated cheese, as much as you like.

Place in the oven for 15-20 minutes, just enough to melt the cheese.

That’s it.  Not complicated at all.  Serve with a nice plate of pasta and some good gluten free bread to soak up the sauce and you’ve got a fine meal on the table in under an hour (they’ll think you’ve been cooking all day though).

Notes ♪♫ Veal cutlets need to be sliced very thin.  If you can’t get them this way at the store you will need to place the meat between 2 sheets of plastic wrap and pound to 1/4″ thickness with a meat mallet.  If veal is not in the budget, you will be happy to know you can also make this recipe with chicken.

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Easy Marinara Sauce

Why can’t restaurants make a good marinara sauce?  I’m often so disappointed when ordering a simple pasta dish.  It’s the sauce.  You know that bland watery tomato sauce straight out of the can with no seasoning?  Honestly, sometimes I want to walk into the kitchen and show them how to do it!

Well, maybe I’ll just show you, dear readers, that it’s not difficult to make a marinara sauce at home.  Do you really need certified San Marzano DOP dell’agro Sarnese Nocerino tomatoes?  Ok yes, they are out of this world good, but if you’re on a budget it is perfectly fine to start with any canned plum tomatoes or sauce, you just have to jazz it up!

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I confess, to this day I still prefer Hunts Sauce for my marinara because that’s what my mother used, and it brings back such memories of our Italian Sunday dinners growing up.  If you do decide to splurge on real Certified San Marzano tomatoes, I recommend you shop around.  I paid $6.99 a can at my grocery store but later found them online for less!

Before we get started with the recipe, I will tell you that this is not the purist version of marinara sauce.  Yes, I am 100% Italian, and I add onions (gasp) and sugar to my marinara.  It’s the way I make it, and everyone loves it.   Try it, you’ll see!  So much better than jar sauce and in case you were wondering, marinara sauce is gluten free when you make it yourself and there are no mystery ingredients!

Start with whole peeled tomatoes if you like it chunky, or plain tomato sauce if you prefer a smooth sauce with no seeds.  You can use a combination of the two.

Ingredients:

Preparation:

Add 2 tbsp. olive oil to a nonstick deep skillet or Sauteuse and heat over medium low (do not use a saucepan, you want something with a wide surface that will allow the sauce to reduce).  Add the onions and cook for several minutes, stirring frequently until they are fragrant and translucent.  Add the garlic and cook for another 30 seconds, be careful not to let it burn.

Next add the tomato paste.  Using paste gives the sauce body and makes it less watery.  Make a space in the center of the pan and drop it in, then let it toast for a minute before stirring it into the onions and garlic.

Now add the sauce and/or whole peeled tomatoes (break them up with your hands first), brown sugar, pepper, basil and oregano.  I do not add sugar to a meat sauce, but for a marinara I love just a tablespoon of sugar or brown sugar per large can of tomatoes.

Stir it up, cover and simmer on low for about 30 minutes, stirring occasionally.  A simmer mat is great for maintaining a low, gentle simmer and you don’t have to worry about burning your sauce.

When finished, remove the lid and let the sauce sit for 15 minutes.

Now that you know how to make a good marinara sauce, what restaurant favorite will you have for dinner tonight?  How about Spaghetti and Meatballs?  Chicken and shells?  With a great marinara recipe, you can recreate all those great meals right at home!

For some other great sauces, check out my Harvest Pasta Sauce, Traditional Bolognese Sauce, and Mushroom Cream Sauce!

Notes ♪♫ Fun fact, my mother would put a whole onion into her sauce, then remove it before serving “so no one would know”!  She made a huge pot of sauce every month then froze it in portions for Sunday dinner.  I still remember that big Farberware pot on the stove.  I always said my mother’s sauce was better the week after she made it, so go ahead and make a double or triple recipe to always have some on hand!  You can freeze marinara sauce for 6 months.  

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Gluten Free Stuffed Bread Ring

What is a Stuffed Bread Ring?  I’ll tell you what it is- DELICIOUS!  Think of it as a cross between a pizza and a calzone, or just a fancy ham and cheese ring for grownups.  Great for a party or light meal.

The dough was made with my favorite Artisan Flour Blend from Better Batter.  This is THE flour you want for bread, pizza or anything with a yeasted dough.  The filling is a simple layering of prosciutto and provolone cheese.  By the way, this recipe is also a great way to use up those cute little charcuterie rollups you see in the deli section (that’s what I used)!

Meijer Frederik's Prosciutto & Provolone Cheese Charcuterie Rolls

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Ingredients:

For the dough:

For the filling:

  • about 12 slices of prosciutto, sliced thin
  • about 12 slices of provolone cheese, sliced thin or shredded
  • olive oil
  • fresh ground pepper
  • Italian seasoning

Preparation:

Combine all of the dough ingredients in the bowl of a stand mixer.  Mix with the paddle attachment for 6-8 minutes.  Cover and refrigerate for 1 hour.

Preheat the oven to 350º.

Lay out 2 large sheets of parchment on your work surface, mist with cooking spray and divide the dough into 2 equal pieces.

Rest for 5 minutes, then roll each section of dough into a large rectangle.  Brush liberally with olive oil and sprinkle with Italian seasoning.

Top with a single layer of prosciutto, followed by the provolone slices.  Leave a border around the dough, so the ends will seal.

Use the parchment paper to help roll up the dough from the long side to form a cylinder.  Pinch the seams closed with your fingers.

With seam side down, carefully form a ring, crimping the ends together.  Place a small, oiled Pyrex cup in the center to maintain the ring shape while the bread bakes.  Use a fork or docking tool to pierce the dough all over (or improvise like I did and use this).  Don’t skip this step, those little holes allow steam to escape so the bread ring doesn’t split open while baking.  Cover and rest for 10-15 minutes.

Brush the bread rings with olive oil and a sprinkle of fresh ground pepper.

Pick up the bread rings, parchment and all and slide them onto a pizza stone or baking sheet.  Bake for 45 minutes or until the internal temperature reaches 200º.

Cool on a rack for at least 15 minutes before attempting to remove the Pyrex bowls (they will be very hot).  You may need to run a paring knife around the edges to loosen the bowls.

The bread rings need to set up for an hour or so, then you can enjoy them warm or at room temperature.

Leftovers can be refrigerated for several days; they will refresh nicely in the microwave, or you can reheat them on a baking stone.

Did I mention that this Stuffed Bread Ring is DELICIOUS?  Pair it with a salad for a nice lunch or light dinner, mangia!

Notes ♪♫ I used a dozen charcuterie rollups to make 2 bread rings, six slices each of prosciutto and provolone.  If you are buying cold cuts at the deli, be sure you have enough to cover the surface of the dough.  You can change up the filling and experiment with different meat and cheese combinations.  You can also add cooked vegetables that have been well drained, nothing watery.  Baby spinach leaves in the filling provide a nice color contrast.

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Gluten Free Macaroni and Beans

I’ve been making this fast and easy peasant dish for over 30 years.  Long before I knew I had Celiac!  After my diagnosis, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free!

This meal satisfies my craving for comfort food with a minimal amount of fuss.  I serve it right in the pan for easy cleanup.

The recipe is not difficult, and you probably have most of the ingredients in your pantry!  Here’s what you will need…

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Ingredients:

  • 1 can diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 4 cloves garlic, minced
  • 1 stalk celery, small dice
  • 2 oz. pancetta or bacon, diced
  • 2 tbsp. tomato paste
  • olive oil
  • 3/4 tsp. Italian seasoning
  • fresh ground pepper
  • 8 oz. gluten free pasta
  • fresh basil
  • fresh Italian parsley
  • parmesan cheese

Preparation:

Render the pancetta or bacon in a deep skillet.  Add a little olive oil, along with the celery.  Cook for 3 minutes then add the garlic.  Cook for 1 minute more, stirring frequently.

Make a space in the center of the skillet and drop in the tomato paste.  Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.

Sprinkle with Italian seasoning and fresh ground pepper to taste, then cover and simmer on low for 15 minutes.

Cook pasta according to package directions.

Drain the pasta and add it right into the skillet.  It’s peasant food, you don’t need a serving dish!  Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs.

Serve with grated cheese and a glass of wine.

Notes ♪♫ Is pancetta a part of your gluten free pantry?  I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer.  It adds just the right amount of salt and flavor to dishes like this one!

Originally published July 19, 2022                      Updated August 8, 2023

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