Gluten-Free Pasta & Parmesan Chicken Strips

When I joined the low-carb lifestyle two years ago this month, I had no idea how beneficial the elimination of most of the wheat and yeast from my diet would be for my overall health. After all, I was reducing carbohydrates, not gluten. But accompanying my weight loss I noticed something more. More energy. More clear thinking. More lust for life.

Now I’m not saying that everyone should eliminate wheat and other grains from their lives. What I am saying is that the American diet is gluten- and yeast-heavy with all our favorites: pasta, bread/buns, beer, ice cream, ketchup, fast food and almost all processed food. So having a gluten-free meal once a week as a conscious choice is a very good thing.

Note: A gluten-free diet is completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent.

Gluten Free Pasta & Sauce with Parmesan Chicken Strips

  • 1 package of Gluten-Free pasta spirals (the market also has spaghetti and penne)
  • 1 jar of Muir Glen organic pasta sauce (with no fillers!)
  • 2 large boneless skinless chicken breast halves
  • 2 cups grated parmesan (shaker) cheese
  • A pinch each of salt, black pepper, garlic powder
  1. Start your pasta water boiling in a large pot on the stove. Pour the jar of pasta sauce into a second pot and place over medium-low heat, stirring occasionally.
  2. Get out a half-sheet jelly roll style baking pan and place a metal cooling grid or rack into the sheet pan. The chicken must be elevated or it will simmer instead of bake.
  3. Slice chicken breasts thinly across the grain. Pour Parmesan cheese, salt, garlic powder and pepper into a large, low-sided bowl, mix gently to incorporate and then dip each chicken breast into the cheese mixture to coat. Place each breast slice on top of the wire rack in the jelly roll pan. Repeat until you’ve processed all the chicken. Bake for 20 minutes at 400-degrees until browned and remove from oven.
  4. As soon as you put the chicken into the oven, pour the entire package of gluten-free pasta into the boiling pot of water and cook according to directions. Your pasta sauce should be hot around this time too.

To plate this food, drain the pasta into a colander when it’s done and place the desired amount into each bowl. Add a ladle of sauce to the pasta and then decorate it with four or five Parmesan chicken strips. Sprinkle more Parmesan cheese on top if you like. A nice green salad completes the meal.  It’s gluten-free and yummy! I could discern no difference between this and regular pasta. And it is so easy it almost makes itself!

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About countrymarketcooking

I am blogging about my experiment in sustainable community through cooking in the tiny mountain town of La Honda, California. Each week I'll be buying ingredients for a family-of-four-dinner at our fabulous local La Honda Country Market (which we are so lucky to have). Then I'll blog about it and share my recipes for that meal. Mangia!
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