Creamy Tomato Chicken (gluten free)
Original Recipe Yield 4 servings
Ingredients
2 1/2 tablespoons butter
3 large cloves garlic, minced
1/2 cup minced onion
4 skinless, boneless chicken breast halves
3ounce no-salt-added tomato paste (such as Hunt's®)
6 ounces crushed tomatoes
3/4 cup heavy cream
½ cup gluten free chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 tablespoon dried oregano
1/2 teaspoon Chile-garlic sauce (such as Sriracha®), or to taste
salt to taste
2 tablespoons shredded mozzarella cheese
Directions
Melt butter in a large skillet over medium heat, and cook the garlic and onion until the onion is softened, about 2 minutes; place the chicken breast halves into the hot skillet, season the chicken with salt and pepper and cook until the meat is no longer pink, the juices run clear, and the chicken is browned, about 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Whisk the tomato paste with the cream in a saucepan over medium-low heat. Bring the mixture to a simmer, and stir in the chicken broth, crushed tomatoes thyme, marjoram, oregano, and Chile-garlic sauce. Season to taste with salt. Pour the sauce mixture over the chicken, and stir the sauce in the skillet to dissolve the butter, juices, and browned flavor bits into the sauce. Serve chicken in sauce, sprinkled with mozzarella cheese.
This dish goes well with gluten free pasta.
Gluten Free Pasta Slaw
2 cups shredded cabbage
2 cups shredded carrots
4 oz. dry Hodgson Mill Gluten Free Spaghetti with Milled Flax Seed (2 cups cooked)
½ green pepper, chopped
½ red pepper, chopped
½ yellow pepper, chopped
4 green onions or ½ red onion, chopped
1 tbsp. lemon juice
2 tbsp. balsamic vinegar or red wine vinegar
½ tsp. salt
½ tsp. oregano
1 tbsp. olive oil
½ tsp. crushed garlic
dash pepper to taste
Put a medium-size pot of water on to boil. Buy already shredded cabbage and carrots or shred using a food processor. Place in a large serving bowl. Add peppers and onions to cabbage and carrots. When water is boiling, add pasta. Cook pasta according to instructions. Drain pasta and add to vegetables while still hot. Mix together lemon juice, vinegar, salt, oregano, olive oil, garlic and pepper in a small bowl. Toss all ingredients together with dressing. Serve warm or chilled.
Serves 8- 1/8 of recipe
96 calories; 2g protein, 18 carbohydrates; 2g fat; .03 saturated fat; 169 sodium; 3g dietary fiber
Peaches ‘N’ Cream Muffins
Ingredients
2 cups Gluten Free Pantry Muffin and Scone Mix
1/4 to 1/2 teaspoon ground allspice (or cinnamon)
2 whole eggs, beaten slightly with a fork
1/2 cup sour cream or yogurt
3/8 cup whole milk (May need slightly more if using sour cream.)
4 Tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon gluten-free vanilla extract
1 heaping cup, peeled, diced peaches (about 2 medium peaches)
Directions
Preheat oven to 350 degrees.
Toss dry ingredients together in a large bowl.
Stir wet ingredients together in a medium bowl.
Pour wet mixture over dry ingredients and stir well to combine thoroughly.
Fold in fresh peaches or use good quality canned peaches, well drained. Fresh nectarines may also be used.
Spoon into lined muffin tins and bake at 350 degrees, 15-16 minutes.
Or transfer to a lightly oiled 4×8-inch loaf pan and bake 35 to 45 minutes or until cake tester inserted in middle comes out clean.
Yield: 12 to 14 muffins or 1 loaf
