Gluten Free Chicken Spaghetti

Gluten Free Chicken Spaghetti

This recipe was actually kind of an accident…I ran out of time to go to the grocery store, so I had to scrounge around in my pantry and refrigerator to come up with something for dinner. To my surprise, this dish was an instant hit with my family!!! I hope you and your family like it as well 🙂

  • 2 Large Boneless, Skinless Chicken Breasts (You can use leftovers, if you have them)
  • 12 Oz. Box Gluten Free Spaghetti Noodles (Broken in half)
  • 2-2 1/2 Cups Shredded Cheddar Cheese (Mild, Regular or Sharp)
  • 1 Large Bell Pepper, finely diced (Any color you have on hand will do…I used a Yellow one, because that’s what I had ;))
  • 1 10 3/4 oz. can Cream of Chicken Soup (You may use Cream of Mushroom, if you don’t have Cr. of Chicken)
  • 1 tsp Season All
  • 1/8 tsp Cayenne
  • 1/4 tsp Freshly Ground Black Pepper
  • 1-2 Sliced Green Onions (optional)
  1. Preheat oven to 350 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking dish with non-stick cooking spray. Set aside.
  4. If your chicken breasts are raw, boil them for about 15 minutes in a large pot, reserving the water to be used later for cooking the pasta.
  5. Once the chicken breasts are almost done, remove them from the hot water to a cutting board to cool slightly. In addition, remove 1 cup of the water and set aside.
  6. Bring the water that was used to cook the chicken to a boil and add the pasta, cooking until al dente.
  7. While the pasta is cooking, shred the chicken and place in a large bowl.
  8. In the same large bowl, add the Cream of Chicken Soup, 1 1/2 cups of the Shredded Cheddar Cheese, the bell pepper and spices. Mix well with the shredded chicken.
  9. Add the cooked spaghetti and the 1 cup of reserved water to the chicken mixture, mixing well.
  10. Dump this mixture into the prepared baking dish and spread out evenly. Top with the remaining cheese.
  11. Bake uncovered for 40-45 minutes, covering with foil if the cheese starts to brown.
  12. Top with sliced green onions and serve. Yummy!
Lunch, Main Dish



Creamy Garlic Chicken with Spinach & Bacon

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)
  1. Gather your ingredients.
  2. 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).
  3. 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).
  4. Next, add the butter to the skillet, mixing with the leftover chicken juices. Once melted, add the garlic and cook for approximately 1 minute.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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



One Dish Brown Sugar Garlic Chicken & Potatoes

One Dish Brown Sugar Chicken & Potatoes

This sweet and savory recipe is perfect for those nights when you’re in a rush and need a quick and easy-to-prepare dinner with few ingredients! I also use this same recipe for Pork Chops that I found @ dinnerthendessert.com…one of my favorite food websites! 🙂

  • 3-4 Large Boneless, Skinless Chicken Breasts (Rinsed and trimmed)
  • 1/2 Cup Light Brown Sugar (Firmly packed; increase to 3/4 Cup if you prefer sweeter taste)
  • 2 Tablespoons minced garlic (Fresh or in the jar)
  • 1/2 + 1/4 teaspoon Salt (1/2 tsp for the potatoes and 1/4 tsp for the chicken)
  • 1/4 + 1/4 teaspoon Freshly Ground Pepper (1/4 tsp for potatoes & 1/4 tsp for chicken)
  • 8-10 Medium Yukon Potatoes (Cut into bite-size pieces)
  • 2 + 1 Tablespoons Canola Oil (2 T for potatoes & 1 T for chicken)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. In a large bowl, combine the Potatoes, 1/2 teaspoon Salt, 1/4 teaspoon Pepper and 2 Tablespoons Oil. Toss to coat well. Spread into a 9″ x 13″ deep baking dish.
  4. Using the same large bowl, combine the Brown Sugar, Garlic, 1/4 teaspoon Salt, 1/4 teaspoon Pepper and 1 Tablespoon Oil. Mix well.
  5. Add the Chicken to the Brown Sugar mix, turning to coat well (I kind of mush the chicken around a little). Place Chicken on top of the potatoes in pan. If you have any leftover Brown Sugar mix, spread it amongst the chicken breasts in the pan.
  6. Bake for 30-35 minutes, turning Chicken over halfway through.
  7. Be sure to drizzle some of the savory juices over the Chicken and Potatoes before serving. Serve with your favorite veggie and enjoy! 🙂
Main Dish, Side Dish
American



Quick & Easy Barbecue Chicken Biscuits ~ Kids Love Them!

Easy Barbecue Chicken Biscuits

Kids adore these Barbecue Chicken Biscuits shaped into little Cups! They're slightly sweet and will remind you of those "Manwich Sloppy Joes." Kids love them because they can pick one up and eat it in just a few bites. Parents love them because these yummy little morsels are tasty, filling and not "sloppy!" Perfect for ANY night of the week :).

  • 1 lb Ground Chicken (Or Turkey or Beef)
  • 1 Cup Ketchup
  • 1 Can Tomato Soup
  • 1 Small Onion (Diced)
  • 1 1/2 tsp White Vinegar
  • 2 Tablespoons Light Brown Sugar
  • 1 10-Count Can Refrigerator Biscuits
  • 1 Cup Shredded Cheddar Cheese

Making the Chicken Barbecue Filling

  1. Gather the ingredients.
  2. In a large non-stick skillet, dump the chicken, ketchup, tomato soup, onion, vinegar and sugar.
  3. Mix well and simmer for 30 minutes.

Making the “Cups”

  1. Preheat oven to 400 degrees.
  2. While the Barbecue Filling is simmering, roll out the biscuits on a floured surface, then press each into a muffin tin.

Assembling the Barbecue Chicken Cups

  1. Fill each cup with the Barbecue Filling (you will have some leftover filling).
  2. Top with the shredded cheese.
  3. Bake for 8-11 minutes or until the edges of the biscuits are a light golden brown.
  4. Let rest for a couple of minutes before removing them from the muffin tin.
  5. Serve with a fresh green salad and Enjoy!