Chicken Spaghetti used to be one of my favorite dishes, but most modern recipes call for gluten-filled pasta, processed, canned cream soups and that neon-orange horror- Velveeta cheese. No thank you! Here’s an easy recipe that skips the chemical-laden junk in favor of real food, and it’s gluten-free to boot!
Gluten Free Chicken Spaghetti
by Amy Love, Real Food Whole Health
Ingredients:
14-16 oz. organic brown rice spaghetti pasta
Filtered water, enough to boil pasta
2 TBL organic, grassfed butter or pure coconut oil
1 pound pasture-raised, organic chicken breasts, cut into 1/2” chunks
1 large organic onion, diced
1 medium organic red bell pepper, diced
3-4 ribs organic celery, diced
½ cup mushrooms, diced
2-3 cloves organic garlic, minced
1 TBL arrowroot powder (or non-GMO cornstarch)
1 tsp (or more, to taste) unrefined sea salt
Freshly ground black pepper, to taste
1/8 tsp ground white pepper
Dash cayenne powder
1 ½ cups organic, grassfed cream
2 cups shredded organic cheddar (or similar style) cheese
2-3 TBL ground raw milk parmesan (optional)
Directions:
First, boil pasta according to package directions. Drain and set aside.
While pasta is cooking, in a large skillet, melt 1 TBL of the butter (or coconut oil).
Add chicken and brown. Remove chicken from pan and set aside.
Melt remaining tablespoon of butter and add onions, bell pepper, celery, mushrooms and garlic to pan. Saute until onions are translucent and other veggies are softened.
Return chicken to pan with veggies. Sprinkle arrowroot (or cornstarch) over veggies and chicken and stir to coat.
Add salt, black pepper, white pepper, and cayenne powder and mix well.
Add cream and bring to a simmer. Cook until cream thickens and reduces a bit.
Add 1 ½ cups of the cheddar cheese, and parmesan (if using). Stir, remove from heat, and add pasta.
Stir to combine, making sure all pasta is well coated with sauce.
Pour into large glass baking dish and top with remaining cheese.
Place dish under the broiler for 10 minutes or so, until bubbly and cheese is browned.
Allow to cool for 5-10 minutes and serve.
Notes:
In a hurry?
The dish can be served directly from pan, without the broiling step. Simply use 1 ½ cups of cheese instead of 2 cups and serve after mixing.
Have turkey on hand?
This can easily be made with turkey breast instead of chicken. You can also use chicken thighs, or cooked, shredded meat (chicken or turkey). Hello, Thanksgiving leftovers!
Want a make-ahead dish?
You can assemble and refrigerate overnight before baking, or freeze. For either method, skip the broiling step- just assemble, mix and top with cheese in glass baking dish. Cool completely in fridge and then you can freeze it. To reheat, place frozen (or thawed) dish in a COLD oven and then turn oven on to 350. Bake, covered with foil, for 35-45 minutes until hot and bubbly. May remove foil 10-15 minutes before it’s finished to allow browning.
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