It is possible to enjoy pasta on a gluten-free diet. Gluten-free pasta is available in most grocery stores. Don’t cook the spaghetti as long as the package directs because the pasta is also baked after it’s boiled. The gluten-free pastas tend to get mushy when overcooked.
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Preparation time: 15 minutes
Cook time: 1 hour 15 minutes
Yield: 5 servings
3 tablespoons butter
3-1/2-pound chicken, cut into serving pieces
1 onion, chopped
Two 8-ounce cans tomato sauce
2 cups chicken broth
1/4 cup white wine
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound spaghetti (or other pasta)
3 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees F.
Sauté the chicken pieces and onions in the butter in a large skillet over medium-high heat until the chicken is browned on both sides. Transfer the chicken and onions to a roasting pan.
Stir in the tomato sauce, chicken broth, white wine, cinnamon, salt, and pepper. Bake the chicken for 1 hour, or until the chicken is very tender. (If the chicken gets too brown before it’s cooked through, cover the pan with foil for the remainder of the baking time.)
Boil the spaghetti in a large saucepan of boiling water until the pasta is just barely tender, and then drain.
When the chicken is tender, stir the spaghetti into the chicken and sauce and return the pan to the oven for 15 minutes, stirring the spaghetti every 5 minutes. (You may need to add a little water to the sauce.)
Remove the casserole from the oven and sprinkle the top with cheese.
Per serving: Calories: 904; Total fat: 41g; Saturated fat: 14g; Cholesterol: 171mg; Sodium: 1,112mg; Carbohydrates: 84g; Fiber: 4g; Sugar: 5g; Protein: 43g.