07/27/2021
Tonight was a cozy night in with my man…and a night when I didn’t want to make an elaborate meal. I was thinking it would be a basic dinner, but sometimes I find myself at my most creative when working with a precooked option or two. And this evening’s meal did not disappoint. It’s not as *pretty* as some of my creations, but my mouth is in fact STILL watering from my take on a homemade Puttanesca sauce.
So, here you go…. Gluten Free Pasta “Puttanesca” (sans anchovies)
(All ingredients were from )
🍝 1 package gluten-free egg fettuccine noodles
🍝 1 large organic chicken breast, chopped into small pieces (leftover from last night’s dinner…basic pan seared with EVOO, S&P)
🍝 1 full container organic grape tomatoes, halved lengthwise
🍝 1 pack “tapas style” artichoke hearts, thickly chopped
🍝 3-4 heaping spoonfuls olive tapenade
🍝 2 cloves garlic
🍝 EVOO
🍝 shredded Parmesan for serving
The sauce:
In a saucepan over medium heat, add the halved tomatoes, garlic, and a couple glugs of olive oil. Bring to a simmer, stirring every few minutes, until cooked down. Add the chicken, artichoke hearts, and olive tapenade and continue to stir frequently until once again simmering. Bring heat to low and let it cook down slightly to thicken.
The rest:
While the sauce is thinkening…. prepare the gf pasta according to package directions.
(Hopefully you’ve been boiling water already 😉)
Strain the pasta and toss lightly in olive oil. Place desired amount on plates and top with a generous portion of the sauce and a sprinkle of Parmesan. Enjoy! 😋
