I love making this pasta. One dish to roast and one pot to boil your pasta water. Easy, delicious & gluten free!
2 chicken breasts
1 red pepper
1 container of sliced cremini mushrooms
1 tbsp butter
1/2 tsp oregano
1/4 cup fresh parsley
Salt & pepper
150 grams GF linguini ( I used Catelli this is just under half the box)
Parmesean or asiago (optional for topping)
Set oven to 375.
Chop all your veggies into bite size peices. Melt butter and brush onto chicken. Add extra butter to veggies. Add salt and pepper to veggies and chicken. Add oregano and parsley to veggies.
In an oven safe dish add 2 chicken breasts to the centre of the dish. Add chopped veggies around.
Bake for 40 minutes. At about 20 minutes turn the chicken over. Make sure you use a big enough dish so the veggies can spread out a little. You dont want them in a heaping pile.
In the last 10 minutes of cooking boil your pasta water and add linguini. You dont have to use GF pasta. I did and the Catelli brand turned out great.
When the chicken is cooked through slice into peices and mix your chicken and veggies together. Drain pasta and mix in your baking dish.
Sometimes I add a little extra butter to the noodles once drained. Then add the veggie/chicken mix. I usually dont add cheese to the top of this, but parm would work great! I’ve also thought about adding in some kalamata olives within the last 10 minutes of baking in the oven.
This recipe serves two.