It has suddenly turned very cold here in the Northeast – frigid cold. Not unusual for this time of year, but since it’s been so mild this winter so far, the cold is noticeable. So before my son left to go back to school I decided to whip up a nice warm one-dish meal.
I used a gluten-free pasta that I found at a local health food store. The Sam Mills Pasta d’oro is 100% corn – no gluten and no common food allergens. Whereas some corn pastas can get very mushy and sticky, this is one that holds it’s own extremely well. The recommended cook time is 10-12 minutes. I went on the lower side of that as my experience with gluten-free pasta is that they usually recommend cooking too long, but next time I’ll go the full 12 minutes.
Pasta with Chicken and Sprouts
1 package Sam Mills Pasta d’oro 100% corn pasta
4 chicken breasts, diced
1 pint brussel sprouts, halved
1 medium onion, chopped
2 cloves garlic
¼ cup olive oil
Begin cooking the pasta. Saute the chicken, brussel sprouts, onion, and garlic, with 2 tablespoons olive oil, in a large sauté pan over medium low heat, about 10 minutes. Add the remaining olive oil. Drain the pasta. Toss all ingredients together in a large pasta bowl.
Done in less than 20 minutes!
What’s your favorite one-dish winter meal?
3 comments:
very nice i like pasta.thanks for share this post.its a great post and also a good idea....
I've never thought about putting brussel sprouts in pasta. This looks like a great recipe!
Thanks for sharing it at Allergy-Free Wednesdays! Don't forget to link back, if you haven't.
This pasta looks easier to cook. Thanks for sharing. I'm looking forward to see more pasta here.
gluten free pasta
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