Chicken Pasta Dinner ~ Gluten-Free Option
This Chicken Pasta Dinner is a crowd-pleaser, that is for sure. Your family will love it, and it’s a fantastic entree to serve guests as well. Chicken Pasta Dinner looks fancy but is very easy to prepare.
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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 with any gluten-free flour or flour blend. I used Bob’s Red Mill Baking Mix. And replaced the pasta with Bionature gluten-free elbows, one of my favorite brands. It doesn’t fall apart, and it’s delicious.
If counting weight watcher points, 1/4 of the recipe with 1 cup of cooked pasta (regular or gluten-free) is 11 points. The pasta counts as 5 points. Serve this with a salad and some fruit, and you’ve got 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.
- Skinless chicken breasts
- Four (gluten-free if necessary)
- Olive oil
- Chopped onion
- Fresh mushrooms
- 24 oz jar Classico Tomato & Basil Pasta Sauce
- White wine (any type)
- Dried parsley
- Basil
- Sugar
- Salt
- Pepper
- Pasta Shells or Penne or gluten-free
- Parmesan Cheese (optional) 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 hope you try it.
Chicken Pasta Dinner
Ingredients
- 3/4 lb skinless chicken breasts cubed
- 2-3 tbsp flour gluten-free if necessary
- 1 tbsp olive oil
- 1 cup chopped onion
- 2 cups sliced fresh mushrooms
- 1 24 oz jar Classico Tomato & Basil Pasta Sauce
- 2 tbsp white wine any type
- 1 tbsp 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.
Instructions
- 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.
