This is a delicious, and fast (under 30 minutes) dinner. It’s a great meal for one of those nights when you should really go grocery shopping, but you’re tired and need to put it off one more night. ahem
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. It can easily be a vegan meal if you remove the chicken – it will still taste delicious!
- 1-2 TBS cooking oil (olive, canola, etc)
- 1 medium onion, diced
- 3+ cloves garlic, minced
- 1 14oz can diced or petite diced tomatoes, with juice (or equivalent fresh)
- 2 smaller cans chicken breast, or 1 larger can, drained (omit for vegan/vegetarian meal)
- 1 14 oz can cannelini beans (aka white kidney beans), drained
- 1 tsp italian seasoning
- 1/2 tsp oregano
- 1/2 tsp basil
- several pinches kosher salt
- 1 lb gluten-free pasta (we like Tinkyada)
Set a large pot of water on the stove to boil with a few pinches kosher salt.
In a large skillet (10-12 inch), bring up to medium heat. Add oil to lightly coat the bottom of the pan. Add onions and garlic. Add seasonings, too (warming the seasonings will help release their flavor). Sprinkle with a pinch of kosher salt.
Add pasta to the water when it boils, and cook according to package directions. We liked this with spaghetti that had been broken into smaller pieces before cooking.
Add tomatoes, chicken (if using), and beans to the onion mixture. Stir well, and let the liquids come to a boil. Turn down to a simmer, and let cook until the pasta is ready.
Drain the pasta, then toss the sauce with the pasta in the pasta pot (or in a serving dish if you have one handy). Serve. This is delicious with a salad that might include some marinated artichoke hearts you found in the back of the pantry…