Categotry Archives: Pasta

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Gluten Free Chicken Italiano

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1 pound GF Pasta
4 chicken breast halves (or more if you desire)
Salt & Pepper

Morton’s Nature Seasoning
Costco Kirkland No-Salt Seasoning

3 teaspoons Italian Dressing Mix (recipe in cookbook)
3 Tablespoons olive oil ( used extra virgin)

½ onion, chopped
3 cloves garlic, minced

25 oz pasta sauce (I used Prego)
1-14oz can crushed tomatoe
1 Tablespoon honey (optional, I used it but it was a tad sweet this time, you never know with tomatoes, so I would taste first)

Grated Parmesan for serving

Put on pot of water to cook pasta.  Get the chicken and sauce  going and throw the pasta in to cook once water is boiling and cook according to package directions. 

Season your chicken breasts with salt, pepper, Morton’s, Costco season and Italian dressing mix, both sides.

Heat a large skillet over medium heat, add oil and onions.   Cook until they begin to cook down, maybe 5 minutes.  Add garlic cook 1 minute.  Stir well.  Add the seasoned chicken.  Cook chicken, depending on thickness 10-20 minutes.  Mine were frozen, but they were small and it took about 20 minutes.  Once cooked, remove chicken and set aside.


To the skillet with onions and garlic add the tomatoes and pasta sauce.  Reduce heat to low and let cook about 10 minutes.  Taste your sauce and add more seasonings and honey, if necessary.

Top your pasta with sauce, chicken and cheese.  I cut my chicken up, but you could put the whole breast on top and that would look great. 


2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!


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Gluten Free Ricotta Pasta with Zucchini & Garlic

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I adapted this from Rachael Rays 365 No Repeats Cookbook.  These are all 30 minute or less recipes.  Which I have found sometimes take a bit longer the first time, but all in all are quick and easy.  It was a hit with the whole family and also reheated nicely.  I fed 2 adults and 4 kids with this and had a bit left over. I think she said it serves 4 in the cookbook.  I would say 4-6 people.

1 pound GF pasta, I used penne I think  a short tubular past is best

2 cups ricotta cheese


2 tablespoons unsalted butter, cut into small pieces


1/2 cup grated Parmesan cheese


2 tablespoons extra virgin olive oil


1/2 onion, finely chopped


4 garlic cloves, minced


1 medium zucchini, diced or julienne

Hot water if necessary
Morton’s Nature Season
Extra cheese to grate on top




Place the ricotta,  butter and Parmesan in a large bowl.

Cook past according to package directions.



Heat a small skillet over medium heat. Add the oil and onions and cook for 7-8 minutes then add zucchini and cook until desired tenderness adding garlic in last minute.  Turn off the heat.




Drain the pasta. Add to the  bowl with the cheeses. Toss to melt the
butter and evenly coat the pasta with cheeses, then season with Morton’s, salt and
pepper.  If the pasta is too thick add 1/4 cup hot water at a time until desired consistency.  I had to do this. Add the veggies to pasta, toss and serve topped with extra cheese.


2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!

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Baked Ziti

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A lady I went to church with, Janie, gave me this recipe.  It is very rich and delicious. 

6 Tablespoons melted butter
1 cup heavy cream

¼ pound + ¾ pound Mozzarella Cheese
2 Tablespoons + 6 Tablespoons freshly grated Parmesan cheese
1 Jar of Spaghetti sauce (26 oz)
1 pound of cooked ziti or penne pasta

 Melt the butter, heavy cream, ¼ pound of mozzarella, 2 T Parmesan together in large pan.  Once melted add spaghetti sauce and cooked pasta, mix together.

Pour mixture into greased baking dish, top with remaining cheese and bake at 400° for 10-15. 

You could make this ahead and put in fridge, but then you’d have to bake it longer.  Also, I have substituted whole milk for the heavy cream.  It’s not as rich and smooth but still so delicious.

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Pizza Pasta Bake

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16 oz bag of GF Pasta (Tinkyada holds up great)
1 1/2 cups shredded mozzarella – 1 cup to stir in – 1/2 cup for top
2 cups Pizza Sauce – homemade or you can buy it
Hormel Mini Pepperoni – I used 1/2 a bag but use as much or as little as you want.  These are gluten free and they come in original and turkey.

Preheat oven to 350°.
Cook pasta on the short side of the time required.  So it will be al dente. 
Drain and stir in 1 cup mozzarella, pizza sauce and pepperoni.
Top with remaining cheese.
Bake 12-20 minutes if you just threw it together.  If you made it ahead, and it’s cold, you’re need a bit longer – say 30 minutes or so.