Hubs and I have this saying, “We’ve never met a noodle we didn’t like!” Yes, we love pasta; however, about two years ago we began eliminating gluten from our diet. Neither one of us have Celiac Disease, we became convicted that wheat was not a wise choice for us. For bread lovers, this was hard but doable. And, do it, we did!
We do mess up and we are not dogmatic about it – if we have any say over the food that is about to land in our mouths, we say no to gluten! Today’s market has a myriad of options in the G-free arena. I love Trader Joe’s gluten free pasta – the spirals, the elbows, the penne – ALL good, and I keep a lot of it on-hand.
Today’s “tasty” is from the carnivore section of my favorite recipes binder – we love to eat vegetarian but also enjoy organic beef and chicken a couple times a week. I’m sure tofu would make a great substitute to the chicken. Let me know how you like this!
Chicken Florentine Pasta
- 1 lb Penne
- 4 whole, boneless, skinless chicken breasts
- S & P
- 2 T real butter
- 2 T extra virgin olive oil
- 4 cloves garlic, minced
- 3/4 cup dry white wine (or, substitute broth)
- 3/4 cup broth
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 oz Parmesan cheese, grated
- Cook pasta according to package directions in lightly salted water; drain and set aside.
- Cut chicken breasts into chunks and sprinkle with salt & pepper.
- Heat butter and oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
- Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
- Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine, the spinach will wilt as you toss everything. Add plenty of Parmesan and toss to combine.
- Serve with extra cheese. 6-8 servings.
Bon Appetit!
xo
Carol Knipschield says
May 19, 2015 at 7:16 amI went to Aldie’s in Hickory last week. They had a boat load of gluten free items including pasta. Organic ground beef 6.99 a lb. Organic baby kale and more. Prices very good. I always thought Trader Joes was a little high. Big Lots has a lot when you are there at the right time. I got Quinoa pasta the last time I was there. They always have Bob’s Red Mill products. You know I am a bargain hunter. Of course Aldie’s had the gluten free junk food chocolate covered pretzels and chips. Although I did get a bag of veggie chips all root veggies and they were really good, chips are my weakness. I will try the recipe and let you know although we are not big pasta fans.
admin says
May 19, 2015 at 8:52 amI know that Aldi’s is really getting good about the g-free products and some organic meats. YAY!!! I think TJ’s is fairly-priced – compared to Earth Fare rip-off’s!!!!!!!!!!! I’m not sure I trust folks who aren’t noodle-lovers. LOL!!! No wonder you and my mom were bestie’s!!!
Carol Knipschield says
May 19, 2015 at 10:17 amThanks, LOL!!
I agree about Earth Fare. Where do you go to TJ’s?
Kathy Walters says
May 19, 2015 at 9:08 amHave never tried gluten free “anything” because the carbs are the same. When we eat pasta it is Dreamfield’s low carb which is not gluten free. I don’t THINK I have a problem with gluten (I avoid carbs….not perfectly…..but, pretty much because of diabetes)…….having said all of that…….this recipe sounds really, really tasty and if I had my feet under your dinner table I would definitely have some and enjoy it for SURE! You’re such a disciplined person, Susan, and I admire that highly. Love ya!
admin says
May 19, 2015 at 9:23 amOh sister, if you only knew!!!!!!!!!!! I WANT TO BE DISCIPLINED!!! xo
Messy Mom says
May 19, 2015 at 11:49 amAnother great round of Tasty Tuesday! I had pasta last night and the night before so it’s safe to say I would probably like this.
admin says
May 19, 2015 at 11:54 amA-ha! Another noodle lover!!! 😉
~Karrilee~ says
May 19, 2015 at 12:32 pmOOooooh – this looks so good! I’m gonna print it out and add it to the menu in the next week or two! Yum!
admin says
May 19, 2015 at 3:53 pmK – it won’t disappoint!
Wendy says
May 19, 2015 at 4:29 pmRunning to the grocery store on my way to pick up the boys from school… It’s noodles for dinner!
admin says
May 20, 2015 at 6:26 amUNITE NOODLE LOVERS!
Colleen MItchell says
May 20, 2015 at 12:34 amI ma trying to stay away from flour and sugar these days but have fallen of the bandwagon because BREAD and PASTA and CHOCOLATE. I love how a good pasta meal fills up all these men I have to feed. I bet I could whip this up for them and then just put my portion over some roasted squash or veggies! I love your Tasty Tuesday recipes.
admin says
May 20, 2015 at 6:27 amIT WOULD BE AWESOME COLLEEN. How about those noodles you make by “shredding” zucchini? Or spaghetti squash?
Tara says
May 20, 2015 at 1:04 amI love pasta too! This looks so yummy. Kudos to you for going gluten free. I don’t think I ever could…or if I did my family night disown me since we plant wheat etc.
admin says
May 20, 2015 at 6:27 amTara, be brave and don’t tell them! Your stomach will love you!
Erin says
June 2, 2015 at 11:29 amI am also GF! I noticed such a huge difference in how I felt once I stopped eating it. Hubby and I will have to try out this recipe! 😀
admin says
June 2, 2015 at 12:27 pmErin, LMK how you like it!!!