gluten free chicken spaghetti
1 pound gluten free spaghetti
4 large chicken breasts
1 tablespoon garlic
1 tablespoon worcestershire sauce
1 bag of frozen, chopped onions (or one white onion chopped)
1 tablespoon minced garlic
2 green bell peppers, washed and diced
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
2 teaspoons paprika
1/2 teaspoon oregano
1/2 teaspoon ground sage
1/4 teaspoon cayenne pepper
8 oz. cream cheese
1 cup chicken stock
2 cans organic, gluten free cream of chicken soup (or make your own) note: this is not a concentrate. it is the actual ready to eat soup.
2 cups cheddar cheese
boil the chicken in a pot full of water, 1 tablespoon of garlic and the worcestershire sauce. allow the chicken to cook for approximately 25 minutes. remove cooked chicken from water and shred or chop into bite sized pieces.
break the pasta in half and boil per package instructions. after cooking and straining, rinse the pasta well with water. gluten free pasta is typically more sticky than other pastas and rinsing helps to eliminate some of that.
sauté the peppers, onions, garlic and butter until onions are translucent and peppers are soft. set aside.
in a large pot, melt the cream cheese until smooth. add the cream of chicken soup, the chicken stock and all the spices. mix well.
add the pasta, chicken and vegetables to the sauce mixture and mix well.
place half of the pasta mixture in a large casserole dish sprayed with non-stick spray. cover with one cup of cheddar cheese. layer the rest of the pasta mixture and top with the last cup of cheese.
bake at 350 degrees for 30 minutes. enjoy!
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