Do you ever have one of those days that you just don't feel like going to the grocery store? Yeah, me too. That's exactly how Gluten-Free Veggie Chicken Pasta was born. I knew there were enough supplies between the freezer, pantry, and fresh produce to pull off a pasta dish for dinner, so I started rummaging and pulling out ingredients.
Shredded rotisserie chicken, spinach, roasted red peppers, onion, fire roasted tomatoes, minced garlic, and fresh basil are just a few of the ingredients in this delicious dinner. This pasta bake comes together easily and freezes well. Of course, if you're doing the same scavenging that I did, feel free to substitute some of the ingredients for what you have on hand.
Begin by setting a pot of water to boil for the pasta. I used Ancient Harvest Gluten-Free Penne made with organic non-GMO corn and quinoa flour. This pasta has a fantastic taste and texture; you would never know it was gluten-free. Of course, you can use your favorite brand of pasta in place of the Ancient Harvest.
While the water is coming to a boil, chop the onion and mince the garlic. Heat in a small skillet over medium heat with a drizzle of extra virgin olive oil for about five minutes, just until onions are translucent. Set aside.
Next, dice the fire roasted red peppers; I like Trader Joe's brand. One jar is the perfect amount to add to a pasta dish. Drain the fire roasted tomatoes, and add both the peppers and tomatoes to a large bowl. Add the shredded chicken, sautéed onion and garlic, spinach (either rough chopped fresh or frozen), basil, and oregano to the same bowl. (Note: Simply omit the chicken if you'd like to make this a vegetarian dish.)
When the pasta is al dente, drain and rinse well, and add to the bowl with the veggies. Pour in the pasta sauce (I used Trader Joe's Organic Vodka Sauce.), then add half the mozzarella cheese. Stir all ingredients well to combine. Place all ingredients in a prepared 9 x 11 baking dish or similar sized casserole dish. Top with remaining mozzarella cheese.
At this point, the pasta is ready to bake at 350ºF for about thirty minutes. Or, you can prep this meal earlier in the day or the night before and bake for about forty minutes when you are ready. The left overs do freeze well for reheating. Simply thaw and bake until warmed through.
If you try different variations of this dish, I would love to hear about them!
Gluten-Free Veggie Chicken Pasta
Gluten-Free Veggie Chicken Pasta is a delicious comfort dish packed full of fresh flavors.
Ingredients
- 8 ounces penne pasta
- 2 cups chicken, shredded
- ½ medium yellow onion, diced
- 8 ounces fire roasted red peppers
- 25 ounces organic vodka sauce I used Trader Joe's brand.
- 10 ounces fire roasted diced tomatoes drained
- 2 teaspoons minced garlic
- ¼ cup fresh basil, rough chopped
- 3 tablespoons fresh, oregano finely chopped
- 1 cup spinach, frozen or fresh
- 8 ounces mozzarella cheese, shredded and divided
Instructions
- Begin by setting a pot of water to boil for the pasta. Follow the directions on the package to cook the pasta al dente.
- While the water is coming to a boil, chop the onion and mince the garlic. Heat the onionin a small skillet over medium heat with a drizzle of extra virgin olive oil for about five minutes, just until onions are translucent. Add the minced garlic, and cook about one more minute. Set aside.
- Next, dice the fire roasted red peppers. Drain the fire roasted tomatoes, and add both the peppers and tomatoes to a large bowl.
- Add the shredded chicken, sautéed onion and garlic, spinach (either rough chopped fresh or frozen), basil, and oregano to the same bowl.
- When the pasta is al dente, drain and rinse well, and add to the bowl with the veggies. Pour in the pasta sauce, then add half the mozzarella cheese. Stir all ingredients well to combine.
- Place all ingredients in a prepared 9 x 11 baking dish or similar sized casserole dish. Top with remaining mozzarella cheese.
- At this point, the pasta is ready to bake at 350ºF for about 30 minutes. Or, you can prep this meal earlier in the day or the night before and bake for about 40 minutes when you are ready. The left overs do freeze well for reheating. Simply thaw and bake until warmed through.
Notes
- Simply omit the chicken if you'd like to make this a vegetarian dish.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 412Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 79mgSodium 463mgCarbohydrates 25gFiber 6gSugar 7gProtein 24g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
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