I have loved, loved pasta since I was little. The dishes I had were always hearty and filling and super tasty. When I found I could no longer indulge in my favorite pasta dishes 3yrs ago, I felt like something was missing from my life. The list of things I could not eat was growing at a concerning rapid rate. The versatility, the richness, the ease of a making a quick pasta dish is all I could think about since I was used to eating pasta at least 1-2 times a week.
I tried a few pastas. Some with just corn flour, others with corn and Quinoa, corn and rice, penne, spaghetti, and macaroni noodles and they all didn’t agree with me. They had a texture that was like mushy marshmallow dipped in sand. It had an unpleasant mealy cardboard-like flavor that tested my gag reflexes. No sauce could save the dish for me. Others may enjoy these pastas and that’s wonderful. I however, continued to search for pasta that tasted like what I was normally used to.
Now all I needed was a recipe which I found that I could tweak from Taste of Home. Their version is a Chicken in Tomato-Basil Cream Sauce .
An acquaintance asked me recently how she could modify recipes. I told her, when I look at a recipe I see what I can omit, what I can substitute, and what I would like to add that would mesh well in the dish and add flavor. For example, they use Wheat Pasta, I used GF pasta. They used pepper and salt to flavor, I used Celery seed powder, oregano and thyme. They use Feta Cheese and I used Edam cheese to top the pasta before serving. They use evaporate milk to make a creamy sauce. I use gluten free bread crumbs to thicken the sauce.
Sometimes your experiments may not pan out, but you never know until you try. If you have dietary issues, you owe it to yourself to tap into your inner MacGyver in the kitchen and make creations that would make anyone jealous. Most importantly, you won’t feel like your missing out on the good stuff!
Gluten-Free Chicken Spaghetti w/Tomato Parsley Sauce
Prep time 10minutes
Cooking time 30minutes
- 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon butter
- 2 tablespoons of olive oil for the chicken
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of olive oil for the pasta water
- 4 plum tomatoes, seeded and chopped
- 1 package of Portobello mushrooms sliced
- 3 stalks of bok choy chopped
- 1 15oz can of chicken broth
- 1 box of gluten-free Bonta d’Italia spaghetti or the spaghetti brand of your choice
- 1 8oz can of tomato sauce
- 1/2 cup of fresh parsley leaves chopped finely
- 1/2 teaspoon celery seed powder
- 1 tablespoon of oregano
- 1/4 cup of gluten-free bread crumbs (this is optional, I use it because it thickens the sauce)
- Edam cheese (grate as much as you like over the pasta)
In a pot with boiling water and a tablespoon of olive oil, cook GF pasta for 8minutes (GF pasta is a bit delicate so you want to undercook it since you will be cooking it again with the sauce). Drain and set aside.
In a large nonstick skillet, add the olive oil, butter and balsamic vinegar for 3 minutes then add 1/3 cup of chicken broth and chicken. Cook until no longer pink, about 7 more minutes. Leave the liquid in the pan and set aside the chicken in a bowl.
In the same skillet, saute tomatoes, mushrooms, bok choy, tomato sauce, celery seed powder gluten free bread crumbs, oregano and parsley until cooked. About 7minutes.
Add the pasta and cooked chicken and toss. Then add the rest of the chicken broth and toss to coat all the noodles.
Grate Edam cheese over the hot pasta just before serving.