Gluten-free Chicken and Spinach Pasta Bake Recipe

Rotisserie chicken is the key to this delicious gluten-free Chicken and Spinach Pasta Bake recipe.

  • 8 oz. uncooked gluten-free rigatoni
  • 1 Tbsp. olive oil
  • 1 cup finely chopped onion
  • 10 oz. package frozen chopped spinach, thawed
  • 3 cups chopped rotisserie chicken
  • 14 1/2 oz. can Italian-style diced tomatoes (An additional can of diced tomatoes can be added if you’d like.)
  • 8 oz. container chive-and-onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. shredded mozzarella cheese

Preheat oven to 375 degrees F. Prepare rigatoni according to package directions.

Meanwhile, spread oil on bottom of an 11 X 7 inch baking dish. Add onion in a single layer.

Bake at 375 degrees F for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

Drain chopped spinach well, pressing between layers of paper towels.

Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

Bake, covered at 375 degrees F for 30 minutes. Uncover and bake 15 more minutes or until bubbly.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Chicken Pizzarella Recipe

This tasty gluten-free Chicken Pizzarella recipe is one of the first recipes Pie made when he was in elementary school.

  • 1 tbs olive oil
  • 2 tbs onion finely chopped
  • 1 clove garlic minced
  • 1/2 tsp oregano
  • 8 oz can tomato sauce
  • pepper to taste
  • 8 boneless, skinless chicken breast halves
  • 8 oz sliced Mozzarella cheese
  • 16 oz cooked gluten-free spaghetti noodles

Heat oven to 350 degrees F.

In a small saucepan heat oil. Add onion, garlic, and oregano. Cook over low heat, stirring occasionally until onion is soft.

Stir in tomato sauce and pepper.

Place chicken in a 2-qt baking dish. Cover with sauce and bake uncovered 35 minutes.

Place Mozzarella on top and bake an additional 5 minutes, or until cheese bubbles.

Serve over cooked gluten-free spaghetti noodles.

Enjoy!

I wish you well.

Sandy

Please enter your email address on the form located on the right sidebar to sign up to receive posts every Tuesday and Thursday. Thanks!

Gluten-free Creamy Cajun Chicken Pasta Recipe

by Sandy Kirby Quandt

Pilot wiped up this yummy Gluten-free Creamy Cajun Chicken Pasta recipe the other night. It can be adapted to use with pre-cooked chicken for a quicker meal, which is what he did.

  • 4 chicken breasts cut into 1/2-inch pieces
  • 2 cloves garlic, finely chopped
  • 1 tablespoon plus 1 teaspoon no-salt Cajun seasoning
  • 1 medium red bell pepper, thinly sliced (about 1 cup)
  • 3 cups gluten-free chicken broth (this can be saved from boiling your chicken, if you prefer)
  • 8 oz gluten-free pasta
  • 1/2 cup heavy whipping cream

Heat chicken and garlic in a heavy pot over medium-high heat. Cook 6 to 8 minutes, stirring frequently, until chicken is no longer pink.

Add Cajun seasoning.

Add bell pepper; cook 2 to 3 minutes or until crisp-tender.

Remove chicken mixture from pan. Cover to keep warm.

Add broth to pan. Heat to boiling.

Add pasta; cook 8 to 10 minutes over medium-high heat, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

Stir in chicken mixture and cream. Cook 2 to 3 minutes or until thoroughly heated.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This yummy Gluten-free Creamy Cajun Chicken Pasta recipe can be adapted to use with pre-cooked chicken for a quicker meal. ” username=”SandyKQuandt”]

Gluten-free Hamburger Mashed Potato Casserole Recipe

by Sandy Kirby Quandt

This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.

  • Package Idahoan instant garlic potatoes
  • 2 oz. extra-sharp Cheddar, coarsely grated
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into 1/4″ pieces
  • 1 lb. ground beef
  • 1 tablespoon tomato paste
  • 1/8 teaspoon ground cinnamon
  • 1-2 tablespoon corn starch to thicken
  • 1 teaspoon thyme
  • 14.5 oz. can petite diced tomatoes, drained
  • 1 cup low-sodium beef or chicken broth
  • salt and pepper

Heat oven to 425 degrees F.

 

Make instant potatoes per package directions. Add Cheddar. Set aside.

 

Heat oil in a 10″ skillet. Add onion and carrots. Cook, covered, stirring occasionally for 6 minutes. Cover, stirring occasionally until just tender, 5 to 6 minutes.

 

Add the beef and cook, breaking it up until no longer pink. Add the tomato paste and cinnamon and cook, stirring for 1 minute.

Add the corn starch, thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring for 1 minute.

Add the tomatoes and broth and gently simmer until the liquid has nearly evaporated, 4 to 6 minutes.

 

Pour the beef mixture into a 2-quart casserole dish. Spoon the potatoes over the mixture. For a crispier topping use a fork to create ridges in the potatoes.

Bake until the potatoes are golden brown and slightly crisp, 15 to 20 minutes. Broil, if desired for a crisper top.

 

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”This gluten-free hamburger mashed potato casserole recipe is similar to what some folks call shepherd’s pie. Regardless of what you call it, it is a tasty one-dish meal.” username=”SandyKQuandt”]

Gluten-free Veggie Skillet Lasagna Recipe

by Sandy Kirby Quandt

This recipe delicious gluten-free veggie skillet lasagna recipe is adapted from the Good Housekeeping Skillet Suppers cookbook.

  • 2 tablespoons olive oil
  • 1 medium zucchini, sliced
  • 1 medium red pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • 28 oz crushed tomatoes
  • 6 oz gluten-free no-boil lasagna noodles, broken into thirds
  • 1 cup part-skm ricotta cheese
  • 8 oz part-skim shredded mozzarella cheese
  • 1/4 teaspoon ground black pepper

 

In a deep 12-inch skillet, heat oil over medium-high heat until hot. Add zucchini, red pepper, onion, garlic and salt. Cook for 6 minutes, stirring.

 

Add tomatoes. Reduce heat to low.

Add noodles to sauce, making sure each piece is submerged.

Cover and cook for 15 minutes or until noodles are almost al dente, gently stirring twice.

 

Dollop ricotta all over top of noodles. Sprinkle mozzarella over ricotta.

 

Cover and cook for 10 more minutes or until cheese melts and noodles are al dente. Sprinkle with pepper.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

[bctt tweet=”Gluten-free Veggie Skillet Lasagna Recipe” username=”SandyKQuandt”]