Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes?  When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients.  I used chicken tenders to keep prep to a minimum.  A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor.  I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

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4 Servings



Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil.  Cook the fettuccine according to package directions.  Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil.  Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette.  Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet.  Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree.  Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine.  I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

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Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples at our house.  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!


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