I was flipping through my old recipe book the other day when I came across this pasta recipe. I remember making it all the time when I first found out I had Celiac, since pasta was one of the few food items that didn’t change much whether it was gluten free or not. It was definitely a favorite of mine, but as I got used to cooking without grain-based ingredients, my pasta recipes sort of faded into oblivion. That is why when I saw it in my book, I definitely wanted to make it again. It is a pretty basic dish, but it has a very unique taste. Plus it was a good excuse to cook with wine, which is code for using 1/2 cup of it for the food and drinking the rest of the bottle!
- 16 ounces of gluten free pasta (here is my favorite!)
- 2 large boneless skinless chicken breasts
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 5 cloves of garlic, minced
- 3/4 cup chicken broth
- 3/4 cup white wine
- 2 large handfuls of spinach
- 2 cups of baby tomatoes
- Salt and pepper
- Cook the pasta according to the instructions on the packaging. While the pasta is cooking, cut up the chicken into small bite-sized pieces and slice the tomatoes in half.
- Heat the olive oil and butter in a skillet over medium-high heat. Salt and pepper the chicken pieces then add them to the skillet. Pan fry in the skillet until the chicken is cooked through and browned on all sides.
- Remove the chicken from the skillet and lower the heat to medium. In the remaining oil, saute the garlic for a few seconds, then add the chicken broth and wine. Stir well and boil until it is reduced in half.
- Mix the cooked pasta, chicken, sauce, tomatoes, and spinach together. I also like to mix in some Parmesan cheese. Mix well until the spinach has wilted.
- Serve and top off with some dried basil.