chicken – My Gluten Free Cucina

Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet. This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?). A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

12 oz. boneless chicken breast
4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
olive oil
toasted sesame oil
4 tbsp. Tamari, divided
1/4 cup gluten free chicken broth
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1 tsp. cornstarch
1/2 tsp. toasted sesame seeds, for garnish
sliced scallions or chives, for garnish

For the rice

3/4 cup long grain white or brown rice
1-½ cups water
1/4 tsp. salt

For the egg

1 egg + 1 tbsp. water
cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker. You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients. Whisk together the chicken broth, garlic powder, ginger powder and cornstarch. Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil. Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish). Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm. Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg. Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through. Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free? For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe. A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt. A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022 Updated 08/17/2026

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation. It’s a one-dish, healthy and complete meal perfect for any day of the week! And with only one pan, cleanup is a snap!

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Ingredients:

5-6 bone in chicken thighs
olive oil spray
salt and pepper
12 oz. package brussels sprouts, trimmed and halved
16 oz. sweet potato, peeled and cubed
4 tbsp. Dijon mustard
3 tbsp. real maple syrup
2 tbsp. tamari (gluten free soy sauce)
fresh thyme and chives
2 tbsp. chopped nuts (I used almonds and pecans)
2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray. Remove the skin from the chicken thighs and arrange on the baking sheet. Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken. Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time. Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º. During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies. Remove from the oven and garnish with fresh thyme sprigs and chives. Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free. Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past. This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire. Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies. Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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Ingredients:

Waffle ingredients:

3 tbsp. melted butter at room temperature
3 tbsp. sugar
1/3 cup sourdough discard
2 eggs
3/4 tsp. vanilla
1 cup milk (I used 2%)
155 g. gluten free all-purpose flour
1-½ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt

Chicken ingredients:

½ tsp. salt
½ tsp. pepper
½ tsp. garlic granules
½ tsp. onion granules
½ tsp. paprika
8 chicken breast tenders
milk or buttermilk (see preparation)
1 cup cornstarch
1 cup canola oil
powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes. Cool the waffles on a rack then cut each waffle into 4 pieces. You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles? Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika. Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares. Place the cut-up chicken in a bowl and add just enough milk to cover. Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet. Add the cornstarch and the rest of the seasoning mixture to a small bowl. When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess. Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º. If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed. As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat). Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty! The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings. As I said before, it was all about trying something different. And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites. I made 2 dozen for a gathering of 6 people and we did have leftovers. They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Coq au Vin

In an homage to the great Julia Child who I still love to watch on old reruns, I decided one day to challenge myself to make her iconic dish, Coq au Vin.

I learned by watching the master herself prepare this dish on her show The French Chef. After watching this episode a few times, I felt confident enough to head to the kitchen.

I learned a few things from Julia in addition to her recipe. First, this fancy-pants sounding dish is actually a stew. More comfort food than gourmet. Second, Julia is a good teacher, and you will not need a culinary degree to recreate this French dish at home.

I even made a gluten free beurre manié! Check it out!

Is Coq au Vin gluten free?

Except for the flour used to thicken the sauce, the ingredients are naturally gluten free!

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Ingredients:

6 bone-in, skin on chicken thighs
3 slices of bacon, diced
1 carton (6 oz.) pearl onions, peeled and trimmed
1 carton (8 oz.) white button mushrooms, rinsed and quartered
2 large carrots, peeled and diced
2 garlic cloves, minced
2 cups red wine (use a wine to drink with dinner)
1 cup beef stock
2 tbsp. tomato paste
1/2 tsp. thyme
1 bay leaf
1 tbsp. olive oil
3 tbsp. butter
3 tbsp. arrowroot flour

Preparation:

Per the master herself, I started by poaching the bacon. According to Julia this step keeps the bacon flavor from overwhelming the entire dish. I don’t know if I would necessarily do this again other than for the sake of authenticity.

After the bacon was poached and drained, I browned it in a stainless-steel skillet and set it aside to drain on paper towels. The chicken was browned in the same pan, to take advantage of the bacon grease left behind.

For the next step, I moved the browned chicken and bacon to a nonstick sauté pan (you will need a pan with a lid), leaving the stainless-steel pan available for cooking the onions and mushrooms.

Here is where Julia adds the cognac and flambés the chicken. That’s not something I would be eager to try (imagining the smoke alarm going off!)

I added all of the wine, stock, tomato paste and seasonings. Honestly, there was a bit too much liquid and I would cut back next time. Julia did not add carrots in her recipe, but I went rogue and put a few in. Lid on, time to simmer!

Since my pearl onions were already peeled and trimmed, I was able to begin browning them in oil without all the prep work. After this step, I added water to the pan and simmered the onions for 30 minutes, after which they were removed and set aside.

For the next addition, I rinsed and quartered one 8 oz. carton of button mushrooms, cooking them in olive oil and butter.

Now, for the finale. To put it all together, I made the beurre manié (a/k/a kneaded butter). This was as easy as stirring together soft, room temperature butter with arrowroot flour until well incorporated.

I transferred all of the liquid from the sauté pan into a stock pot and whisked in the beurre manié until it was smooth and silky.

I added the onions and mushrooms to the sauce, then poured it over the chicken, bringing to a simmer one last time before serving.

There it is. So many little steps to develop the flavor profile of this famous dish. Yes, it was delicious. Yes, I will take a few shortcuts next time, but I do intend to make this again.

Notes ♪♫ I took a few (but not many) liberties with Julia’s recipe. I omitted the cognac, so no flambéing! 🔥While Julia used a whole fryer chicken and took great pains to explain how to cut it up, I opted for bone-in, skin-on chicken thighs. My grocer had pearl onions, already peeled and ready to cook (thank you!) so that was another tedious step that I was able to skip. Finally, I substituted arrowroot for the flour to make the beurre manié. With that, the recipe is gluten free!

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Gluten Free Apple Chicken Breakfast Patties

What’s for breakfast today? If you follow me, you know that most of the time I tend to avoid processed food and prefer cooking from scratch. Most of the time yes, but- there are definitely some convenience foods that I have resisted giving up! I love having sausage for breakfast and am especially fond of those little Apple Chicken Sausage links that you can buy.

Of course, they are gluten free and maybe not that bad for you. But I wondered if I could make something myself with great flavor and fewer additives. The result was this Apple Chicken Breakfast Patty that is healthier and much lower in salt and fat than store bought sausage.

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When experimenting with this recipe, the first thing I learned was that diced apple and Vidalia onion made the patties very sweet. So sweet that I hesitated to call them a sausage. So, for this chicken patty to be breakfast worthy, I tested a batch with red onion for a little balance of savory. Both batches were good!

For the spice, you really need a good sausage seasoning. I made my own spice blend, the same one that I use in my traditional Breakfast Sausage Patties made with pork, but you can also use a purchased sausage seasoning. I like this one, from Nashville Spice Co.

Ingredients:

1 lb. ground chicken
1 cup diced apple
1/2 cup diced onion (use red or sweet onion)
1 tsp light olive oil or butter
2 tbsp maple syrup

SEASONING
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1/4 tsp sage
1/4 tsp thyme
1/4 tsp fennel
1/4 tsp coriander
OR
1 tbsp purchased sausage seasoning

Preparation:

Cook the diced apples and onions in a skillet over low heat with 1 tsp. of either light olive oil or butter. Continue stirring until most of the liquid has been released and evaporated. Set aside to cool in the pan.

Hint: You can do this a day ahead and refrigerate.

Add the ground chicken to a bowl and use 2 forks (or a potato masher) to incorporate the apple mixture, seasoning, potato flakes and maple syrup.

Form 2 oz patties and place on a sheet pan lined with parchment or wax paper.

To store, cover with plastic wrap and freeze in a single layer for a few hours. Then, wrap individually and store in freezer safe bags.

Before cooking, I like to press the thawed patties to about 1/3″ thickness, this ensures they will cook quickly and evenly. Heat a skillet with a light spray of oil and sprinkle the patties with more seasoning. Cook on medium low heat until lightly browned on both sides.

I always like to have a serving of protein with breakfast, and this was a nice change from my usual pork sausage or Canadian bacon.

Notes ♪♫ If you enjoyed this post, be sure to check out my homemade Breakfast Sausage Patties made with pork, and my Homemade Italian Sausage Patties.

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Whole Roast Chicken

Everyone loves a traditional roast chicken dinner. It’s a great option for a casual get together, or even on a holiday when a turkey is just too large.

Don’t be intimidated by roasting a whole chicken, it’s easy and makes a beautiful presentation. In this post, I’ll show you how to prepare a bird that is golden brown on the outside, moist and juicy on the inside. Lemon, garlic and fresh herbs really bring out the flavor.

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Ingredients:

4-6 lb. roasting chicken
1 stick butter, softened
2 lemons, zested
several sprigs of fresh rosemary and thyme
1 whole head of garlic
2 tbsp. olive oil
salt and pepper to taste
1 large onion, peeled and quartered
cooking spray

Preparation:

Wash and dry the lemons and herbs. Zest both lemons and cut in half (Need a zester?).

Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A simmer mat is great for this application. Turn the cloves every 10 minutes until softened.

Mince half of the rosemary and thyme and add to the butter along with the lemon zest. Mash it together with a fork.

-Preheat the oven to 425º. Remove the giblets packet from the chicken.

-Rinse the chicken, inside and out and pat dry. Mist a roasting pan or casserole with cooking spray and set the chicken breast side up.

-Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

-Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Season with salt and pepper.

-Tie the legs together. Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.

Roast uncovered for 1 to 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º. (A 4 lb. chicken will cook in just over an hour but allow a full hour and a half for a 6 lb. bird.)

The skin should be nicely browned. Be sure to let it rest for 10 minutes before carving.

Notes ♪♫ I got a whole chicken (4 lb.) for just $4.00! From that little chicken I had a great dinner, with leftovers. The carcass and wings went into the stock pot for a big pot of soup that I shared with a neighbor, so nothing was wasted. With today’s prices I’d say that’s quite a value!

Originally posted 02/23/2020 Rephotographed 03/11/2025

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Spicy Brick Chicken

Here’s a recipe that I haven’t made in many years. Why I don’t know, because it is truly delicious! The spicy marinade, along with the cooking technique are what give this chicken its gorgeous color and juicy meat.

The preparation begins with splitting the chicken down the middle (but not all the way through) and opening it up flat. In culinary terms, this method is referred to as “spatchcocking” the chicken. Then, after a few hours in the fridge with a spicy marinade, the chicken is cooked skin side down in a heavy skillet, weighed down with a brick to ensure continuous contact with the surface of the pan. The finished dish is incredible!

Now, if you can purchase a chicken and have it split or “spatchcocked” right at the meat counter that’s great. But if not, don’t worry! The technique is quite simple, and you can do it yourself with a good pair of kitchen shears.

I used a stainless-steel braising pan for this recipe. A cast iron skillet or Dutch oven would be ideal, if you have one and can lift the pan in and out of the oven (add a brick to that and it’s pretty heavy!). Either way, you need a pan that can go from stovetop to oven.

Note ♪ DO NOT use a nonstick pan!

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Ingredients:

5 lb. whole chicken, spatchcocked
2 tbsp. peppercorns
2 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tsp. paprika
1/4 tsp. cayenne
1 tsp. cumin
1 tsp. turmeric
1 tsp. salt
1/4 cup olive oil + 2 tbsp. divided
1 tbsp. butter
zest and juice of 1 lemon

Preparation:

If you have shied away from spatchcocking a chicken, or have always had it done by the butcher, don’t worry! It’s not hard and I did mine right in the sink. All you need to do is turn the chicken breast side down and use a good pair of kitchen shears to cut along both sides of the backbone. Remove the backbone and discard. Turn the chicken over and give it a sharp rap in the center to break the breastbone so that it lays flat. Yes, that’s it!

Rinse the chicken thoroughly and pat dry. Place it in a rectangular glass baking dish.

To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant. Grind in a coffee grinder. Transfer to a small bowl with the paprika, cayenne, cumin, turmeric and salt. Whisk in 1/4 cup olive oil, lemon juice and zest.

Now rub the chicken all over with the spice mixture. Cover and refrigerate for 4 hours.

Wrap the brick in aluminum foil.

Preheat the oven to 400º. Heat your stainless-steel pan or Dutch oven on the stovetop and add the remaining 2 tbsp. olive oil and 1 tbsp. butter. Place the chicken in the pan skin side down and cover immediately with the brick. Cook over medium heat for 15 minutes to develop a crust.

Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken. Use a thermometer to check for doneness, 160-165º

Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!

Look at the color! Beautifully browned and the meat is so moist! The marinade is so aromatic, and I know you are going to love the flavor.

Notes ♪♫ Now you know why I keep a brick in my kitchen cupboard! Yes, it is an unusual accessory to have in the kitchen but now that I’ve shown you how I used it in this recipe you may want to pick one up on your next trip to the hardware store or home improvement center!

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps! I can’t remember the last time I made Chicken Marsala. It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver! Each slice weighed about 6 oz. If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

thin sliced chicken breast, about 6 oz. per serving
olive oil
white rice flour
2 tbsp. butter
1/4 cup shallots, sliced
8 oz. package button mushrooms, cleaned and sliced
1 tbsp. fresh minced sage leaves
1/2 cup dry marsala wine (not cooking wine!)
1/3 cup gluten free chicken broth
1/2 cup heavy cream
salt and pepper to taste
8 oz. gluten free penne (I used Barilla)
Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta. Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken. Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate. Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots. Cook for 30 seconds then add the mushrooms and sage. Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta. Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine. I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe. I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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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 Sun-Dried Tomato Chicken Pasta

Gluten Free Sun-Dried Tomato Chicken Pasta. This plate full of happiness is a feast for the eyes and the taste buds! Using simple ingredients from the pantry, it’s a fast easy dinner to enjoy any night of the week! Other than the pasta, the ingredients are naturally gluten free.

Dinner for two

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Ingredients:

2 tbsp. olive oil, divided use
8 oz. thin sliced chicken cutlets
1/2 tsp. Tuscan seasoning (I like this one)
paprika
2 oz. sun dried tomatoes in oil
1 tbsp. tomato paste
2 garlic cloves, minced
1/2 cup half and half
1/2 cup shredded Gruyere cheese
4 oz. gluten free Casarecce pasta
pinch of red pepper flakes
fresh Italian parsley, for garnish.

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 Tuscan 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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Tag: chicken

Gluten Free Hibachi Style Chicken with Fried Rice

Ingredients:

Preparation:

Gluten Free Hibachi Style Chicken with Fried Rice

Description

Ingredients

Instructions

Notes

Maple Dijon Chicken

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Preparation:

Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

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Gluten Free Coq au Vin

Is Coq au Vin gluten free?

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Gluten Free Apple Chicken Breakfast Patties

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Whole Roast Chicken

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Spicy Brick Chicken

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Gluten Free Chicken Marsala

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Gluten Free Chicken Mushroom Ragu with Fusilli

Gluten Free Chicken Mushroom Ragu with Fusilli

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Gluten Free Sun-Dried Tomato Chicken Pasta

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