Thursday, April 26, 2012

Chicken and Parmesan Spaghetti (gluten free)

This is the real deal. You would never know this delicious dinner recipe is gluten free, which is one reason I love working with brown rice pasta. I made this for my family tonight and after the first bite, my five year old asked if I could make it again. Of course, he loves noodles and was extra excited for the "cheese snow" (AKA grated parmesan) that I let him add to the top of his noodles.

Not only is it a super kid-friendly meal, it's also super easy, which is just what a mom of three young boys needs. I especially love the extra kick the red pepper gives this dish, however you should note that a little bit of crushed red pepper goes a long way, so if your kids are sensitive to spicy foods, keep the red pepper to a minimum (the adults can always add extra red pepper to the top of their individual dishes).

Chicken and Parmesan Spaghetti (gluten free)

1/2 pound gluten free spaghetti noodles (I used brown rice spaghetti noodles from Trader Joe's)
1 tablespoon coconut oil or grass-fed butter
1 medium yellow onion
5 cloves garlic
1 pound ground chicken
1 teaspoon dried oregano
salt, pepper
pinch red pepper flakes
1 14 oz. can fire roasted tomatoes (I used Muir Glen)
1/4 cup grated parmesean

Cook noodles according to package instructions.

Meanwhile, heat oil or butter over medium-low heat in a large saucepan. Chop onion and add to pan, cooking for about 3-5 minutes, until translucent. Mince garlic and add to onion. Cook about 1 minute. Add chicken and spices (through red pepper). Using a wooden spoon, cook the chicken until cooked through and no longer pink, breaking it up into small crumbles as you cook. Add tomatoes and stir.

When the noodles are done cooking, drain the water and add the noodles to the chicken sauce and stir to coat the noodles. Add the parmesan and stir again.

Serve topped with additional parmesan (or cheese snow, as my five year old calls it!), if desired.

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