• Rose

Gluten Free Parmesan Chicken & Pasta Skillet Dinner

Updated: Mar 1


This gluten free parmesan chicken and pasta skillet dinner is so full of flavors from garlic to chicken and spinach to sun-dried tomatoes! It’s deliciousness in every mouthful! Any time you put chicken and parmesan cheese together, it’s a great combination!

Gluten Free Parmesan Chicken & Pasta Skillet Dinner

This is the dinner I prepared at the NY State Fair Wegman’s Kitchen Demo. I used a different gluten free pasta, because I didn’t bring my typical brand on the plane with me to NY. WELL, that was a mistake! Not all gluten free pastas work well with a skillet dinner. Make sure you test the gluten free pasta you choose to use for company before that particular day! Lesson learned for me! Next year, I will bring ALL of my ingredients in my suitcase, so there are no surprises waiting for me! And let’s keep it real, I also forgot to add the shaved parmesan cheese at the end. Yikes! I was a tad nervous. But I learned so much, and I am so completely excited and stoked about doing the demo again next year! It’s going to be fabulous!!

Honestly, this dish is a HUGE favorite of my family! It feeds all 5 of us perfectly. And again, the flavors are fabulous together.


GLUTEN FREE PARMESAN CHICKEN & PASTA SKILLET MEAL

10 ounces baby spinach leaves, divided 1 cup sun-dried tomatoes packed in oil, drained (7 oz) 1 large vidalia onion, sliced 1 pound uncooked boneless, skinless chicken breasts (cut into 1” size pieces) 8 garlic cloves, sliced 1 pound gluten free pasta 2 tsp Italian Seasoning 1 tsp garlic salt 1 tsp garlic powder 1 tsp onion powder 1 tsp fresh ground pepper 3/4 tsp crushed red pepper flakes (or more if you want a bigger kick) 4 cups (32 oz) reduced sodium chicken broth 1 cup (8 oz) chardonnay wine OR chicken broth 5 ounces parmesan cheese, shredded If desired, garnish with fresh Italian parsley


Combine 1/2 of the spinach with the tomatoes , onion, chicken, garlic, pasta and next 6 ingredients in a deep skillet or a 5 quart Dutch oven over medium-high heat. Pour chicken broth and wine over top. Cover and bring to a boil. Cook uncovered for 7-9 minutes until pasta is al dente. Do not overcook pasta. Toss pasta occasionally to separate and keep from sticking together. There will be some liquid remaining in the pan that will allow for a creamy sauce when cheese is added. Turn off heat and add the cheese. (Don’t forget the Parm!) Use tongs to mix the ingredients together. Toss in remaining spinach. Leftovers taste just a great! Serves 4-6


Enjoy, Rose

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