|Sorry for the horrible photo!|
Pasta is on the menu several nights a week at our house. We're not picky, red sauce, white sauce, doesn't matter! This recipe is simply delicious and very easy to prepare. I made my own tomato sauce with sauteed veggies and garlic, but you can use your favorite prepared sauce and it will be just as delicious!
- 1 lb gluten free spaghetti
- 1/2 cup freshly grated Parmesan cheese
- 28 oz can of crushed or diced tomatoes
- 1/2 cup diced onion
- 1/2 cup chopped bell pepper (any color)
- 1-2 teaspoons minced garlic
- 1/4 cup extra virgin olive oil divided
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons each chopped fresh basil and parsley
- 1/2 teaspoon dried oregano
- 1-2 teaspoons sugar
- salt and pepper to taste
- 3-4 chicken cutlets
- 1/2 cup all-purpose gluten free flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Heat a large fry pan over medium high heat then add 2 tablespoons of olive oil. Add the diced onion, peppers and garlic, saute until the veggies are tender and translucent. Pour in the chicken stock or wine and reduce the liquid by half.
Stir in the tomatoes, sugar, fresh herbs, salt and pepper.
Let the sauce simmer for 30 minutes over low heat. If you prefer a smoother sauce, puree it in a food processor before you continue.
In the mean time, prepare the pasta according to the directions on the package.
Stir together the flour, salt and pepper in a shallow bowl to dredge the chicken in.
Shake off the excess flour and place the cutlets in the hot skillet, cook for 4-5 minutes per side or until golden and the juices run clear.
Pour sauce over the cooked chicken and top each piece with a good amount of Parmesan cheese. Reduce the heat to low and cover the pot until the cheese is melted.
To plate this dish simply put the cooked spaghetti on a large platter and pour the tomato sauce down the center. Top with the cooked chicken and add a little fresh basil or parsley for garnish.