This is a recipe that my oldest daughter and I created when we were trying to reach a comprimise between what I wanted to cook and what she wanted to eat! This worked well, it’s a one-pot meal that will be finished within 45 minutes, and can either be eaten alone or with a vegetable or salad on the side. If at all possible, include the kalamata olives, they add flavor and a bit of zing to the meal.
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.
- splash olive or canola oil to coat bottom of pan
- 4 cloves garlic, minced or pressed
- 1 onion, diced
- 1.5 lb chicken, cubed (boneless skinless breasts or thighs work well)
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp thyme
- 1 tsp Italian seasoning (or just add a bit more of each of the above)
- 1 pinch salt
- couple grinds black pepper
- 1 splash wine
- 1 28 oz can crushed tomatoes
- 14oz can diced tomatoes
- 14oz can white beans
- 1/4 cup kalamata olives, pitted and sliced (watch ingredients for corn and other allergens)
- 12oz to 1 lb gluten-free noodles (we like the Tinkyada rice noodles)
Warm oil over medium heat in a large, deep skillet or a large pot. Add onion and garlic, and sauté until they become tender.
Add cubes of chicken, and stir. Add seasonings, and stir, cooking until chicken is browned.
Deglaze the pan by adding a splash of wine and stirring the chicken mixture. Add tomatoes, beans, and olives, plus 1 (14oz) can of water, and turn heat to high.
Bring to a boil, and add pasta. Reduce heat to medium-low, and let simmer, stirring occasionally. Cook as long as the pasta needs to be cooked, then test the pasta for done-ness.
Serve as is, with a salad, or with another vegetable, such as Garlic Pan-fried Squash. Enjoy!