Roasted Tomato Pasta

Today has been such a rainy gross day that I had no energy to utilize my creative skills in the kitchen. Therefore, I went for my tried and true roasted tomato pasta that is delicious and healthy!

The poor pups wanted to go out all day! They have lots of energy that we will hopefully get rid of tomorrow. Fingers crossed the rain is through!

 

Okay on to supper. Just to warn you, garlic strikes again in this recipe. You will roast the garlic and then turn it into a paste that creates the base of the sauce. I promise it is not over powering! This recipe can be a great vegetarian dish by simply omitting the chicken. However, I would add a little crushed red pepper to the pasta to give it a little extra spice.

printable recipe here!!

Roasted Tomato Pasta
GF/DF

Ingredients:

2 pints fresh cherry tomatoes
9 cloves garlic
1/2 t salt
1/2 t pepper
5 1/2 T extra virgin olive oil
12 oz gluten free pasta (I used shells)
1 1/4 cup reserved pasta water
1 pound boneless, skinless chicken breast
1/4 t crushed red pepper
1 1/2 T capers
parsley

What to do:

Preheat your oven to 450°.

Remove your cloves of garlic from the head.

Place one side of a flat knife on top of one clove at a time.

Using the heel of your hand, smash on top of the knife blade. This will crack the skin of the garlic. Do not remove the skin.

Repeat the process with the rest of the garlic.

Wash your tomatoes.

Add your tomatoes and cracked garlic to a large bowl.

Add 4 tablespoons olive oil, salt, and pepper into the bowl.

Toss to combine.

Place your tomatoes and garlic onto a parchment lined cookie sheet.

Allow the tomatoes and garlic to roast for 20 minutes.

While your tomatoes and garlic are roasting, cook your pasta according to package directions. Reserve 1 1/4 cups of the water that you cooked your pasta in.

Now to the chicken. Trim an excess fat off of the chicken. Dice into bite size pieces.

Heat 1 1/2 tablespoons olive oil into a medium skillet.

Add your chicken and sprinkle with a little salt, pepper, and the crushed red pepper.

Cook until no longer pink. Set aside and keep warm.

Okay, back to the tomatoes and garlic. Remove from the oven and remove the skins from the garlic.

Using the back of a spoon, smash the garlic into a paste.

In the same large bowl you used earlier, add your tomatoes, garlic paste, and your reserved pasta water.

Mash everything together and a sauce begins to form. I used my paste cutter because I couldn't find my potato masher. It actually worked pretty well!

Add in your chicken, capers, and pasta and stir everything together.

Give it a taste test to see if you need additional salt or pepper. You can serve topped with DF parmesan and fresh parsley if you choose.

Thanks Y'all!
-Wise Wife

Chicken and Vegetable Tomato Soup

I was craving a one pot meal when I created this recipe. I was tired from the day and wanted an easy dinner that wouldn't take all of my attention for the evening. Soups are always a good choice for easy meals but I didn't want a comfort food soup. I wanted a veggie soup that was light but would still me up. After all, it has been in the 70's this week. Yay!!  I think I succeeded! Although Hubs picked right around the sweet potatoes, he said it was delicious. 

Want an easy but delicious meal? Try this out:

Chicken and Vegetable Tomato Soup.

GF, DF 

printable recipe here 

Ingredients: 

1 white onion

1 medium sweet potato

1 zucchini

1/2 cup fresh parsley

1 can cannellini beans

 2 T olive oil

2 boneless skinless chicken breast, cubed

1/4 t cayenne

1 t ground cumin

1 T salt

1/2 t fresh ground pepper

1 cup tomato puree

4 cups water

2 cups low sodium chicken broth

1/4 cup millet 

As I do every recipe, lets go ahead and get your ingredients ready so we can move smoothly through the recipe. 

Dice your onion.

Cube your sweet potato and zucchini.

Roughly chop your parsley.

Drain and rinse your cannellini beans to remove an excess sodium.

In a large dutch oven, heat olive oil over medium heat.

Add in your onion and cook until translucent, about 5 minutes.

Add in your chicken, cayenne, cumin, salt, and pepper and stirring to cook for about 2 minutes. 

Stir in your sweet potatoes, zucchini, tomato puree, broth, and water. 

Bring to a simmer, allowing to cook for 10 minutes until the veggies soften.

Add in your millet and beans and allow to simmer for an additional 5 minutes.

Turn off the heat and stir in your parsley. Cover and allow to sit for an additional 5 minutes before serving. 

Yup. That's it!! Hope you enjoy!

Thanks Y'all!

-Wise Wife