This is a fast and easy recipe from Julie and Susan, two GF sisters and members of the Pontiac Celiac Support group. Thanks girls, looks delish! They said it makes enough to freeze for other meals. Even easier!4 oz boneless, skinless chicken breast halves
1 1/2 cups chopped onions
1 1/2 cups chopped red, yellow and/or sweet peppers
1 26 oz Dei Fratelli Spaghetti Sauce
4 cups corn pasta (Heartland)
1/2 cup finely shredded Parmesan Cheese
Prep Time: 20 minutes Cook Time: 20 minutes Serves 6
1. Place small amount of oil in large skillet. Add chicken breasts and cook over medium-high heat for 8-10 minutes or until tender and no longer pink (170 F), turning once for light browning on each side. Remove chicken.
2. Add onions and peppers to skillet. Cook and stir for about 5 minutes or until tender. Cube chicken breasts and add to vegetable mixture. Add spaghetti sauce into skillet and bring to a boil than reduce heat cover and simmer over low heat for 8 minutes.
3. In sauce pan bring water to a boil and follow package directions for Heartland Corn Pasta.
4. Serve Skillet mixture over cooked spaghetti and sprinkle with shredded Parmesan cheese. As Julie Child said, "Bon Appetit!"
Heartland products are from Walmart in the regular pasta aisle on the bottom shelf. Dei Fratelli is located at County Market in the pasta aisle and best of all the product is labeled Gluten-Free and their web site indicates "all" their products are GF! Hope this helps to satisfy those Poodle junkie's (like me!) who hate it when your not available for posts. I realized as I was writing to you I didn't take the most important shot.....the prepared, on the plate, garnished, mouth watering image. Shucks! (Bear with the amateurs) J
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