I wanted something different in a "meatsauce" for my quinoa pasta but was not in the mood to make actual meatballs and I don't like ground beef very much. So ground chicken breasts is my answer!
Meet the players.
Combine the ground chicken, oregano, thyme, basil, salt, onion powder, pepper, eggs and garlic. Mix with your hands if you like, it's therapeutic. The mixture will be very wet!
If you're allergic to eggs or just don't want them, don't use them, this will still taste great!
Pour 1 tablespoon of olive oil to a pan that will work on the stove and the oven. Add chicken mixture. Brown the chicken but it doesn't need to be cooked through.
Place in oven for 20 minutes. This will make the meat very moist to bake it the rest of the way.
Remove from oven. Add your favorite allergen free marinara sauce.
Make your favorite gluten-free pasta. Mine is quinoa pasta. Love it. It's just the right texture and doesn't fall apart like GF rice pastas tend to. Enjoy your satisfying, allergen free pasta dish!
Prep Time: 20 Minutes
Total Time: 40 Minutes
1 lb. Ground Chicken Breast
2 Eggs (Optional)
2 Garlic Cloves
1 tsp. Dried Oregano
1 tsp. Dried Thyme
1 tsp. Dried Basil
1 tsp. Salt
1/2 tsp. Onion Powder
1/2 tsp. Black Pepper
1 Tbs. Olive Oil
1 Jar Marinara Sauce
2 Boxes Gluten-Free Quinoa Pasta
Preheat oven to 350 degrees.
Combine first 9 ingredients. Heat 1 tablespoon olive oil in a pan suitable for the stove and oven on medium high heat. Add chicken mixture. Brown the meat, but do not cook all the way through. Once lightly browned, put in the oven. Cook through, 20 minutes.
Return to stovetop and add marinara sauce. Cook until sauce is hot. Serve with gluten-free quinoa pasta. Enjoy!
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