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)

Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
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.
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.
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.
Carefully add the Chicken Broth and stir well.
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).
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).
Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.

Dinner, Main Dish

American

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))

Heat the Olive Oil in a large pot (Dutch Oven) over medium heat.
Add the Mushrooms, Thyme and Salt; cook until the mushrooms are browned and soft (about 5-7 minutes).
Add the 2 tsp of Italian Seasoning and the Garlic; continue cooking for about 1-2 minutes.
Next, sprinkle the GF Flour over the Mushroom mixture and stir until evenly coated.
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).
Slowly pour in the Heavy Cream, mixing thoroughly.
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).
Lastly, add the Spinach and cook until it wilts ~ about 1 minute.
Serve with a dollop of Ricotta Cheese, if desired.
Enjoy 🙂

Appetizers, Dinner, Lunch, Main Dish, Side Dish, Soup, Stew

Creamy Garlic Chicken with Spinach & Bacon

If you’re searching for a tasty Chicken dish for these cold Winter nights that will satisfy just about any palate, look no further! This creamy recipe is not only savory and rich, but hearty and filling! And, if you’re not in the mood for Bacon (who in the world would NOT be?!), just substitute Sundried Tomatoes. This dish is quick and easy to make 🙂
Many thanks to eatwell101 for sharing this delicious recipe!!!

6 Boneless, Skinless Chicken Breasts (Rinsed and patted dry with paper towels)
2 tsp Olive Oil
2 Tbsp Butter (salted or unsalted)
3 tsp Garlic (chopped (I use the already chopped garlic in a jar from the produce section))
1/3 Cup Chicken Broth
5-6 Crispy Bacon Strips (If you’re substituting Sundried Tomatoes, use as much or as little as you want (I usually add about 5 Tablespoons))
1 3/4 Cup Half & Half (You may also use Heavy Cream or Skim Milk)
3 Cups Spinach Leaves (Fresh)
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
Salt & Pepper (to taste)
1/2 Cup Parmesan Cheese (Shredded)
Crushed Chili Pepper Flakes (Optional)
1 tsp Cornstarch (mixed with 1 Tablespoon water if you need/want a thicker sauce)

Gather your ingredients.
In a large skillet, heat the Olive Oil over low to medium heat (our cooktop runs quite hot, so I cook this between Low and Medium heat).
Sprinkle both sides of the chicken breasts with salt and pepper and add to the skillet, adjusting the temperature to brown both sides. Cook about 6-8 minutes per side, depending on the thickness of the breasts. Remove the chicken breasts from the skillet, once they’re cooked and set aside (you may place them in a warm oven).
Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
Add the Chicken Broth to the butter and garlic mixture in the skillet. Cook for 2 minutes to reduce down slightly. Add the Bacon (or the Sundried Tomatoes) and cook for another 1-2 minutes.
Add the Half & Half (or Heavy Cream or Skim Milk) to the skillet and continue cooking over Low Heat until mixture starts to bubble, stirring frequently. Add the Basil and Oregano (and salt & pepper to taste, optional).
Add the Spinach and Parmesan Cheese and simmer until Spinach has wilted and cheese has melted. At this stage, if you want a thicker sauce, add the Cornstarch & Water mixture, mixing well. Continue simmering and stirring often.
Once the sauce has reached the desired consistency, add the chicken breasts back into the skillet, coating well with the sauce. Add the chili pepper flakes, if using.
Heat for a few minutes to warm the chicken. Top each breast with the savory garlic sauce and extra Bacon, if desired. Serve over steamed rice and your favorite veggie. Enjoy!

Main Dish