Tuscan Chicken with Gluten Free Pasta

Post date: Oct 9, 2015 2:34:53 PM

1/4 cup olive oil

3-4 garlic cloves, sliced

1/4 tsp. crushed red pepper flakes, to taste

3 boneless, skinless chicken breasts, about 6 ounces each

1/3 cup Madeira wine, sherry or dry white wine

1 cup gluten free marinara sauce*

1/2 pound gluten free penne pasta

1/2 cup Parmesan cheese, optional

Directions:

In a large pot of boiling water, cook pasta al dente following package directions.

Saute garlic and red pepper flakes in olive oil in a large skillet over medium heat for about 3 minutes.

Cut chicken breasts into 1x2 inch pieces and saute for 5 minutes until chicken is cooked through. Remove chicken from skillet and place in a warming oven.

Add wine t the skillet and bring to a boil. Add marinara sauce and simmer for one minute Add chicken, thoroughly drained pasta and cheese, if using, to skillet and stir to combine. Serve with additional cheese, if desired.

* Marinara Sauce recipe: (Makes 4 cups)

1 Tbsp. olive oil

1 small onion, chopped

1 garlic clove, sliced

1 32 oz. can crushed tomatoes in sauce

1 tsp. dried oregano

1/4 tsp ground fennel

Salt and pepper, to taste

Saute onion and garlic in olive oil until soft.

Add tomatoes and spices and simmer for at least 15 minutes. Taste and adjust seasoning.