Chicken Bruschetta with Pasta – Gluten Free!!!

Hey guys. So one of my friends was going to come and hang out and offered to bring dinner tonight. I was going to take her up on it, when I totally felt like I needed to cook something. I told her to bring a salad and some red wine; I would take care of the rest. I had no idea what I wanted to make.

I had a day to myself… I went to Pilates, went to lunch, and got my hair done. Then I decided to go to Fresh Market to look around and decide once I got there.

I really wanted to make my Bruchetta Chicken with pasta and marinara. But my friend is gluten free, so I needed to first make sure I could find a decent gluten free pasta. Quinoa pasta is supposedly gluey, plus it cost like $8. Then I saw brown rice pasta. I thought I remembered Rachel Ray say she really liked this, plus it was on sale for $3ish. Score! I got chicken breasts, tomatoes, mozzarella, basil, anchovies (don’t balk yet!), and all the other ingredients for the sauce..

Bruchetta Marinara Sauce

Ingredients

2-3 anchovies
1/2 onion, diced
3 cloves garlic, crushed and minced
1/2 container mushrooms sliced and chopped
1 28 oz. can of crushed crushed tomatoes
1 28 oz. can of diced tomatoes
4 squirts of tomato paste
1/3 bottle of red wine; I used Cabernet
2 tablespoons of Worcestershire
2 pats of butter
3 tablespoons sugar.
3 tablespoons of Dried Italian Herb mixture
fresh basil crushed and chopped
1 bay leaf

Directions

Heat a large dutch oven on med-high heat with 1 tablespoon olive oil and 2-3 anchovies. I know some people are going to make the stink eye at my anchovies. Don’t ya’ll. One of the main ingredients in Worcestershire is anchovies! Worcestershire is a chef’s best secret ingredient. You eat it is Caesar Salad, Hamburgers, Meatloaf etc… Once those tiny fish hit the pan, they melt like butter. You will thank me. Please try them. If you want to try to make this, but don’t have anchovies, just add a couple more tablespoons of Worcestershire.

Add a bit more olive oil and your onions. Cook down for 2-3 minutes with a bit of salt and pepper. Add your Mushrooms and garlic. Cook for a few more minutes before adding your tomato paste. Mix that around for a few minutes. A deep tomato smell will fill the air after a couple of minutes. Then add in your wine and Worcestershire. Mix and reduce down for 5 minutes or so. Add your herbs, bay leaf, and sugar. Mix and Reduce to low. Cook for at least 1 hour…the longer the better.

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Bruchetta Chicken

4 Boneless, Skinless Chicken Breasts- season each side with salt and pepper.
Then, brown both sides of chicken in your cast iron skillet. Each side about 8-10 minutes. Put the pan in a 350 oven.

Cut a tomato and some mozzarella. Thinly slice some basil. I roll mine up then chop it up. Place these on top of your chicken in the oven. When you start to see your cheese melt a bit, turn on the broil. Cook until all the cheese is melted and browned on top.

I made the brown rice pasta according to the package. It still had a bit of a bite to it, so I added it the sauce. I mixed well. So yummy! I wouldn’t mind buying this pasta again for a gluten free friend =)

BruchettaChicken

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