Chicken Pasta Dinner is a crowd-pleaser that is for sure. It’s a fantastic entree to serve guests as well. Chicken Pasta Dinner looks fancy but is very easy to prepare.
The name really doesn’t tell you much about this dish. The truth is, I never really came up with anything unique to call it. Whenever we would have it for dinner I would say, “you know…that Chicken Pasta Stuff” and I guess it just stuck.
This recipe can be made gluten-free by replacing the flour for any gluten-free flour or flour blend. I used Bob’s Red Mill Baking Mix. And replaced the pasta with Bionature gluten free elbows, as shown in the picture above. Delicious!
If counting weight watcher points, 1/4 of the recipe with 1 cup cooked pasta (regular or gluten-free) is 11 points. The pasta counting as 5 points. Serve with a salad and some fruit and this is a super satisfying meal.
Here’s a tip – don’t overcoat the chicken pieces with flour or the sauce will be too thick. Stick to the suggested amounts.
1 Tbl olive oil
1 cup chopped onion
2 cups sliced fresh mushrooms
1 24 oz jar Classico Tomato & Basil Pasta Sauce
2 Tbl white wine (any type)
1 Tbl dried parsley
1 1/2 tsp basil
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
Pasta Shells or Penne or gluten-free
Parmesan Cheese (optional) or dairy-free parmesan.
Place cubed chicken on a large plate and sprinkle with flour, toss chicken pieces around to lightly coat.
Heat oil in a large skillet. Add chicken and sauté.
Add onion and sauté. Add the sliced mushrooms and saute.
Stir in pasta sauce, wine and spices.
Mix well. Cover and simmer for about 15min. This is just enough time to get some water boiling and cook the pasta.
Serve over pasta and top with some of the parmesan cheese or dairy-free parmesan.
**I double or triple the recipe to ensure we have leftovers for the freezer. The gluten-free pasta I prefer for this recipe is an elbow or penne.
This is such a great tasting dish. I really hope you try it.