Tomato Basil Chicken Pasta

I have to tell y'all, this dish is delicious. It is loaded with flavor without being bogged down with heavy sauce or cream. You could eat this chicken alone with a few veggies, or serve over your favorite pasta. The later is how I opted to serve it. If you need a little more green, add a side salad and you have a meal!

This meal comes together quickly and will please even your picky eaters. You can easily add a few more chicken breasts to this recipe to serve a larger family. Sorry for the scarce posts this week. Hubs and I were out of town this past weekend for a wedding. It was a wonderful, lakeside ceremony with a tented outdoor reception. Mallory, the bride was gorgeous and super relaxed! I asked her half way through the reception if she was having the time of her life. Her response, "absolutely!" Love her and I was so glad I was able to be a part of such a special occasion in her life.

The Hubs and I

Beautiful bride, Mallory!

Gorgeous sunset with Hubs and Sarah

Mr. and Mrs.

Program girls ready to work!

All of that being said, I was exhausted after a 5 hour drive so I have been opting for quick and easy dinner options this week. Good thing that's what I am best at! :) 

Printable Recipe Here

Tomato Basil Chicken

GF/DF

Ingredients:

2 boneless, skinless chicken breast

2 T extra virgin olive oil

1 pint cherry tomatoes

2 cloves garlic 

4 T dairy free butter substitute

1/2 cup fresh basil

1 small can black olives (optional)

garlic powder

salt and freshly ground black pepper

What to do:

Slice your tomatoes in half lengthwise.

Chop your basil.

Drain your black olives.

Mince your garlic.

Sprinkle one side of your chicken with salt, pepper, and garlic powder.

Heat olive oil over medium heat in a large skillet.

Once the oil is super hot, place your chicken, seasoned side down, in the skillet. Cook your pasta according to package directions while your chicken cooks in the skillet.

Sprinkle the top side with salt, pepper, and garlic powder. 

Allow the chicken to cook for 3-5 minutes, depending on how thick your breasts are. You want the chicken to be about 1/2 way through. 

Flip the chicken and continue cooking until cooked all the way through. 

Remove the chicken and set aside to rest.

In the same skillet you cooked the chicken, add tomatoes, basil, garlic, olives, and butter substitute. 

Stir all together and lower the heat. Sprinkle with a little salt and pepper.

Bring to a slight simmer and allow to cook until the tomatoes begin to break down, about 5-7 minutes. 

Add your cooked pasta to the hot skillet and give it all a good stir. 

Slice your chicken breasts.

Serve your chicken over your pasta and grab a fork!

Thanks Y'all!

Wise Wife

Baked Ziti Pasta

Confession!!! I didn't use gluten free pasta for this recipe. I really had ziti on my mind and the grocery did not have any, so… gluten it is! However, the rest of the recipe is gluten free. You could always substitute another thick tube pasta such as rigatoni or elbow mac. Also, I opted to not use DF replacement cheese and decided to just go without. However, I added real mozzarella to Hubs half so if you get to enjoy dairy, PLEASE feel free to cover the entire pasta with that delicious mozzarella. 

Hubs made a delicious dipping sauce for our bread. He sautéed a little minced garlic with some fresh basil seasoned with a little salt and freshly ground pepper. He added it to a plate of olive oil and away we went, dipping our favorite bread in for a swim. 

printable recipe here!!

Baked Ziti Pasta

Ingredients:

3 1/2 cups uncooked baked ziti (about 12 oz)

2 t olive oil

2 cloves garlic

1 pound lean ground beed (you could always use turkey here)

1 t dried oregano

1 t dried basil

 t dried thyme

 1/2 t salt

28 oz can crushed tomatoes (is gluten free)

mozzarella cheese (optional)

What to do:

Preheat your oven to 350°.

Mince your garlic.

Cook your pasta according to the package directions.  Drain and set aside.

While your pasta is cooking, heat your olive oil over medium heat.

Add in your minced garlic and sauté until fragrant, about a minute.

Add in your ground beef and cook until no longer pink, about 5 minutes.

Drain off any excess fat. 

Place the pan back on the heat and add in the oregano, thyme, basil, and salt and stir it all together.

Add in your crushed tomatoes.

Stir and bring to a boil.

Allow the mixture to simmer for 5 minutes.

Grab a 4 quart baking dish and add a small amount of the tomato mixture. Just enough to cover the bottom. 

Add 1/2 of the cooked pasta on top of the sauce.

Now add 1/2 of the beef mixture on top.

If you are using the mozzarella, add a layer of cheese.

Add the remaining pasta, tomato mixture, and cheese in that order.

Bake for about 30 minutes and bubbly.

Thanks Y'all!

-Wise Wife