Creamy Lemon Chicken over Gluten-Free Pasta

Creamy Lemon Chicken over Gluten-Free Pasta

This recipe has quickly become one of our favorites! It’s so quick and easy to make, but tastes like you’ve been in the kitchen for hours 😉 Serve with a fresh garden salad and you’re good to go!
As usual, I found this recipe in The Pioneer Woman’s collection and made a few simple changes to make it Gluten-Free and allergy-friendly for my family.

  • 1/2 Cup All-Purpose Gluten Free Flour (I use Bob’s Red Mill GF 1-to-1 Baking Flour)
  • 2-3 Tbsp Olive Oil (I use the lighter Olive Oil, so it doesn’t interfere with the flavors)
  • 1-1 1/2 lbs Chicken Tender (you can really use any cut of chicken, but I usually prefer Chicken Tenders for ease and convenience)
  • 1 1/2 tsp Garlic, minced (I use the already minced garlic in a jar)
  • 1/4 Cup Low Sodium Chicken Broth (You can also use Vegetable Broth)
  • 3/4 Cup Heavy Cream (or Half & Half)
  • 1/2 Cup Parmesan Cheese, grated (Fresh is much better here)
  • 1 Large Lemon (Zest & Juice)
  • Salt & Pepper (to taste)
  • 3 Large Handfuls (Baby Spinach (optional))
  • Basil or Parsley (for garnish)
  • 12 oz. box Gluten Free Pasta (You can use any type of GF Pasta of your choice, but I have found that GF Spaghetti, Fettuccine or Capellini work best)
  1. Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
  2. Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
  3. Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
  4. Carefully place the floured Chicken Tenders into the hot oil and cook for about 3-4 minutes on each side or until thoroughly cooked; remove the chicken and place on a plate.
  5. While the Chicken is cooking, bring a large pot of water to boil and cook the GF Pasta according to directions; drain and set aside.
  6. Once all of the Chicken has cooked and been removed from the pan, lower the temperature to Simmer/Low and add the Minced Garlic; cook for about 1 minute.
  7. Carefully add the Chicken Broth and stir well.
  8. Next, add the Cream, Parmesan Cheese, Lemon Zest and Juice stirring well to combine all of the ingredients; add salt & pepper to taste; simmer until the sauce begins to thicken (about 2-3 minutes).
  9. Return the Chicken Tenders to the pan and cover completely with the sauce; add the Spinach, if desired, and cook for about 1 minute (or until the Spinach is wilted).
  10. Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.
Dinner, Main Dish
American



Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free

Pasta Primavera in a Lemon-Butter Sauce ~ Gluten Free

What better way to celebrate Spring than making “Pasta Primavera,” a healthy Spring Vegetable & Pasta dish…after all, “primavera” means ‘spring style’ in Italian 😉 I love this easy and very versatile recipe….I use as many veggies that I can find in my refrigerator before they go bad. Asparagus, squash, broccoli, bell peppers, carrots, zucchini, onions, snow peas…the possibilities are endless! And, the light lemony-butter sauce makes this recipe irresistible 🙂
*The original version of this recipe came from evolvingtable.com – thank you SO much for sharing! I have adjusted the original recipe in order to make it gluten-free and allergy-friendly for my family.

The Pasta:

  • 4 Cups Gluten-Free Pasta, dry (any style is fine)

The Vegetables:

  • 1 lb Asparagus (trim ends and cut into 2″ pieces)
  • 1 large Yellow Squash (quartered lengthwise & cut into bite-size pieces)
  • 1 large Zucchini (quartered lengthwise & cut into bite-size pieces)
  • 2 large Bell Peppers, any color (cut into bite-size pieces)
  • 1 large Vidalia Onion (cut into bite-size pieces)
  • 2-3 Tbsp Olive Oil
  • 1/2-1 tsp Kosher Salt
  • 1/4-1/2 tsp Ground Black Pepper
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Marjoram
  • 1/2 tsp Dried Basil

The Lemon-Butter Sauce:

  • 4 Tbsp Butter, salted ((1/2 stick))
  • 1 Large Lemon (Zest and juice)
  • 1 1/2 tsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 1/2 Cup Water (reserved from the pasta water)
  • 1 Tbsp Dried Basil (or 1/4 Cup fresh, chopped)
  • 1/2-3/4 Cup Parmesan, grated (fresh is best)
  • 1/2-1 tsp Salt (to taste)

The Pasta:

  1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
  3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
  4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

  1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
  2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
  3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
  4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
  5. Oh, so yummy! Enjoy 🙂
Dinner, Lunch, Main Dish
American, Italian



Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

Creamy Spinach-Mushroom & Pasta Soup ~ Gluten Free!

This is one of the BEST soups I have ever tasted! It’s also SO easy to make, sending this recipe right to the top of my Favorites list 😉 Full of freshness and comfort!
Thank You, as always, to The Pioneer Woman for sharing the original version of this delicious soup ~ I have tinkered with the ingredients a bit in order to make it GF and allergy-friendly for my family 🙂

  • 1/4 Cup Olive Oil (I use the milder version, so it doesn’t compete with the other flavors)
  • 1 1/2 Cups Mushrooms (Chopped)
  • 1 tsp Dried Thyme ((or 1 Tbsp Fresh))
  • 1 tsp Kosher Salt
  • 2 tsp Italian Seasoning ((*I make my own blend by combining 1 1/2 tsp dried Oregano, 1 tsp dried marjoram and 1/2 tsp dried Basil ~ this makes 3 tsp, so you will have 1 extra tsp to use later))
  • 1 1/2 tsp Minced Garlic (I use the already-minced Garlic in a jar)
  • 1/4 Cup Gluten-Free All Purpose Flour
  • 6 Cups Vegetable Broth (I use the Low Sodium Version)
  • 1 Cup Heavy Cream (For a little bit lighter version, I substitute 1/2 Cup of the Heavy Cream with 1/2 Cup Whole Milk)
  • 2 Cups Gluten-Free Pasta, dry (We like the Bow-Tie Pasta or the Little Shells for this recipe)
  • 4 Heaping Cups Baby Spinach
  • Ricotta Cheese, for serving ((optional))
  1. Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
  2. Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
  3. Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
  4. Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
  5. Stir in the Vegetable Broth and bring to a low boil; reduce temperature to Low and cook until the mixture thickens (about 8-10 minutes).
  6. Slowly pour in the Heavy Cream, mixing thoroughly.
  7. Add your choice of GF Pasta to the pot and continue cooking until the pasta is al dente (about 5-8 minutes, depending on the type of pasta).
  8. Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
  9. Serve with a dollop of Ricotta Cheese, if desired.
    Enjoy 🙂
Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew



Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

Turkey & Pork Meatball-Pasta Casserole ~ Gluten Free

If you’re looking for a REALLY yummy meal that will not only fill your family’s stomachs, but will have them coming back for more, then you have found the perfect recipe! My family loves Italian food, so this one was right up our alley 🙂 I always double this recipe, so I can serve one immediately and freeze the other one for those busier nights. To save on time, you can use a GF Pasta Sauce instead of making the sauce from scratch. Also, most grocery stores sell already-made meatballs (or frozen) in their meat section, but I highly recommend making your own using ground Turkey and Italian sausage…it really adds a wonderful flavor!
As usual, a BIG “Thank You” to The Pioneer Woman for sharing the original version of this recipe – I made a few changes to make it GF and allergy-friendly for my family 😉

Homemade Sauce:

  • 1 Tbsp olive oil (I use the Light variety)
  • 1 1/2 tsp minced garlic (I use the already minced Garlic in a jar)
  • 1 Medium Onion, chopped (I use Vidalia, but any variety is fine)
  • 2 15 oz. cans Tomato Sauce (30 total ounces; I use the plain variety (no spices))
  • 1 12 oz. can Tomato Puree
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Dried Basil
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Salt (optional)
  • 1/4 tsp Ground Black Pepper
  • 1/2 Cup Whole Milk, room temperature (1% and 2% are also fine)

Homemade Meatballs:

  • 1 lb. Ground Turkey
  • 1 lb. Ground Pork (I use the mild version)
  • 1/4 Cup GF Whole Oats
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbsp Dried Parsley
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Milk (Whole, 1% or 2%)
  • 1 Large Egg (lightly beaten)
  • 1 pinch Salt (optional)
  • 1-2 pinches Ground Black Pepper
  • 1-2 Tbsp Light Olive Oil

The Layers:

  • 1 12 oz. Box Gluten Free Pasta Shells (I highly recommend “Jovial” brand – I have tried just about all of the GF Pastas out there and this one comes the closest to tasting like the “real” thing!)
  • 1 16 oz (1 lb) Fresh Mozzarella Cheese, sliced (You can also use the “Pearls” )
  • 1/2 Cup Grated Parmesan Cheese

Making the Homemade Sauce:

  1. In a large saucepan/pot, heat 1-2 Tbsp. Olive Oil over Medium/Low heat until it shimmers on the surface.
  2. Once the oil is hot, add the Garlic and Onion and cook for about 2-3 minutes, or until the Onion is transparent.
  3. Lower the temperature to Low and add the Tomato Sauce, Tomato Puree, Parsley, Basil, Sugar, Salt and Pepper; stir until fully blended; add the Milk and stir to incorporate.
  4. Cover and let simmer while you cook the Meatballs and Pasta.

Making the Meatballs:

  1. In a large bowl, mix the Ground Turkey, Ground Sausage, Oats, Parmesan Cheese, Parsley, Oregano, Salt and Pepper until thoroughly blended.
  2. Next, add the Milk and Egg and mix well using either your hands or two forks.
  3. Using a 1″ or 2″ scooper, scoop and form meatballs and place on a cookie sheet or large plate; you should end up with about 24 – 2″ meatballs or 48 – 1″ meatballs.
  4. Using a large non-stick skillet, heat the Olive Oil over Medium/Low to Medium heat until the surface shimmers.
  5. Once the oil is heated, add 6-8 meatballs (leave enough working room in the skillet to flip/turn the meatballs) and brown on each side (about 3-4 minutes per side). Transfer the browned meatballs to a clean dish/plate, while you cook the remaining meatballs.

The Pasta:

  1. While you are cooking the meatballs, bring a large pot of water to a boil; cook the Pasta according to the package instructions for al dente; drain and set aside.

Putting it All Together:

  1. While you’re layering the casserole, preheat the oven to 350 degrees.
  2. Spray a 9″ x 13″ Baking Dish with non-stick cooking spray.
  3. Ladle a thin layer of sauce onto the bottom of the baking dish and spread out evenly to cover the bottom.
  4. Next, add half of the meatballs.
  5. Then, add half of the Pasta onto and around the meatballs.
  6. Next, layer with half of the Mozzarella Slices (or “Pearls”).
  7. Repeat these layers with the remaining ingredients: Sauce, Meatballs, Pasta, Mozzarella.
  8. Sprinkle the top evenly with the 1/2 cup of Parmesan Cheese.
  9. Bake on a cookie sheet (to prevent spills in the oven) for about 30 minutes or until cheese is golden and bubbly.
  10. Allow to cool for about 10-15 minutes before serving.
  11. Yummy!!! Serve with a fresh green salad and Enjoy! 🙂
Dinner, Lunch, Main Dish
Italian



Gluten Free Stovetop Mac & Cheese

Gluten Free Stovetop Mac & Cheese

Gluten-Free Mac & Cheese, that’s not only delicious and creamy, but SO easy to make! This is one of those dishes that I was really missing when I found out that I could no longer eat anything containing Gluten…but, after a few adjustments and substitutions, I can once again enjoy one of my all-time favorite comfort foods 🙂
A HUGE “Thank You” to one of my favorite cooks, Ree Drummond (The Pioneer Woman) for sharing her Macaroni and Cheese recipe – I am slowly converting our favorite Pioneer Woman’s recipes to Gluten Free versions 🙂

  • 12 Oz. Gluten Free Dried Pasta ((4 Cups) Any small pasta will do (Elbow Macaroni, Fusilli, Penne, etc.))
  • 1 Large Egg (whisked)
  • 4 Tbsp Salted Butter ((1/2 stick))
  • 1/4 Cup All-Purpose Gluten Free Flour, Sifted ((sifting the flour helps cut down on the grittiness))
  • 2 1/2 Cups Whole Milk
  • 1 1/2 – 2 tsp Dry Mustard (You can substitute with Creamy Dijon (start with 1 Tbsp of the prepared mustard and increase if desired))
  • 1 lb Medium or Sharp Cheddar Cheese (Freshly grated)
  • 1/2 tsp Salt (Increase or decrease pertaining to your diet)
  • 1/4 – 1/2 tsp Freshly Ground Pepper
  • Chopped Fresh Green Onions (Topping; optional)
  1. Gather the ingredients.
  2. In a small bowl, whisk the egg and set aside.
  3. Begin cooking pasta according to the instructions on the packaging.
  4. While the pasta is cooking, melt the butter in a large pot over medium-low heat;
    whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
  5. Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
  6. Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉
    Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
  7. Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
  8. Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂
Dinner, Lunch, Main Dish, Side Dish
American