Gluten Free Spaghetti with a Creamy Chicken & Sundried Tomato Sauce


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Sun dried tomatoes taste very different than fresh tomatoes, they are intense in flavor, more sultry and indulgent.  They add a punch of flavor to any dish.  I find the sun dried ones that are preserved in oil more flavorful than the dehydrated tomatoes which I find a bit too sharp and tarty.

I have used normal tomatoes in this recipe but I have also added some chopped up sundried tomatoes to it.  It gave it that little kick!  I got the thumbs up for this sauce !

Here is what you need … (for 2-3 servings)

320g Gluten Free Spaghetti
Olive oil
1 boneless, skinless chicken breast
1 onion, diced
3 cloves garlic, minced
1 can tomato polpa
1 tbsp tomato paste
Dash of sugar
Dash of red wine
4 – 5 large sun dried tomatoes in sunflower oil, chopped
1 cup fresh cream
1 bay leaf
Fresh Basil, chopped
Fresh Parsley chopped
Chilli Flakes (optional)

First cut chicken into cubes, put in a plastic bag with a level tablespoon of cornflour seasoned with salt and pepper.  Shake until all the chicken pieces are covered.  Heat some olive oil in a sauce pan and sauté the chicken with two cloves minced garlic. Remove from pan and set aside.

Saute onion & remaining garlic in the saucepan. When onions are soft, add some wine and stir till it reduces slightly.  Then add the polpa, the tomato puree, the sugar, bay leaf and about a third cup water.  Bring to the boil and then lower the heat, adding the sun dried tomatoes. Add salt & pepper, chilli if using.  Simmer 20-30 minutes.

Boil your gluten free pasta and whilst the pasta is cooking, add the cooked chicken to the sauce, then add the cream and the basil and parsley. Combine.

When pasta is cooked, drain and add to the sauce and mix well but gently as Gluten Free Pasta breaks easily.

Serve garnished with Basil leaves and with Parmesan Cheese on the side.

Senza G – Living without Gluten

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Thank you for your support!

Jacqui

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