Light and Creamy Chicken Pasta

When you think of creamy pasta, I am sure you don't think of healthy, or dairy free. Well my friends, today you would be incorrect. Tonight's dinner is easy, healthy, dairy free, and has the option to easily be gluten free or not. That is the great thing about pasta! You can either use gluten free pasta or use whole wheat pasta, whatever your need is. 

This isn't a super "saucy" pasta. It has just enough sauce to give it excellent flavor without growing your pasta in a thick sauce.

Most of the ingredients in this dish I always have in my pantry/fridge so it makes for a last minute, use what you have, meal. If you don't have asparagus, you can simply eliminate, or substitute with peppers, broccoli, or really any veggie you have on hand.

Printable Recipe Here!!

Light and Creamy Chicken Pasta

DF/GF

Ingredients:

2 T olive oil

2 boneless, skinless chicken breast 

2 cloves garlic

2 cups chicken broth (check label for gluten)

2 1/12 T DF/GF cream cheese substitute 

1 t dried basil

1 t dried oregano

pinch of salt and pepper

8-10 oz rotini pasta

What to do:

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

While your pasta is cooking, mince your garlic, dice your onion, chop your asparagus into 2-3 inch pieces (ends removed), and chop your chicken into bite sized pieces.

Heat olive oil in a large saucepan over medium heat. 

Add in your garlic and sauté for one minute or until fragrant.

Add in your chicken, onions, and asparagus. Sprinkle with salt and pepper.

 Sauté for about 7 minutes. The chicken will be almost done and the onions will be slightly translucent.

Add your broth, basil, and oregano and bring to a simmer.

Add in your cream cheese and cook for an additional 8-10 minutes, stirring periodically, allowing the sauce to reduce slightly.

Toss your pasta with the sauce and serve. Hubs topped his with a little parmesan. 

Thanks Y'all!

-Wise WIfe 

Healthy Chicken and Rice Casserole

Every Monday I set out to get "caught up" up on my errands and my long To-Do List. Why is it that I NEVER get through the whole thing? It's like they say, there are never enough hours in the day.  So when it came time to head to the grocery, I was looking for a quick and easy one dish dinner to start our week. My mind went to my chicken and rice "casserole." I put casserole in quotes because when people see that word, they immediately think comfort food, creamy, and unhealthy. I promise you, this recipe is a healthy one!

I had a sweet face watching my closely, hoping I dropped a crumb or two.

It isn't quite a one dish dinner, but its pretty close. I took several steps to save time and energy in this recipe. I use cooked chicken, insert rotisserie chicken here! If you don't use fresh rotisserie chicken from your grocery, you are so missing out. Check with your grocery, but mine proved their chicken is gluten free! To help cut down on calories and fat, don't use the skin of the chicken and only use the white breast meat. Like my mother-in-law always says, "What did we do before rotisserie chickens?" She is so right, it makes my life SO much more convenient. 

I also used quick cooking brown rice. It is just as healthy and cooks in 10 minutes! If you have regular brown rice on hand and have the time, feel free to wait the 45 minutes for it to cook. :) 

Side note, I thought I would need two jars of the marinara so thats why it is in my ingredient picture. I changed my mind half way through. Sorry for the confusion! 

Printable Recipe Here!!

Easy Chicken and Rice Casserole

naturally GF/DF

Ingredients:

2 1/2 - 3 cups cooked chicken 

15 oz store bought marinara (or homemade if your fancy)

1 head fresh broccoli 

1 medium yellow onion

1 1/2 T olive oil

pinch of salt and pepper

1 8oz can diced water chestnuts 

1 bag quick cooking brown rice (or 2 cups cooked brown rice)

What to do:

Start by dicing your onion. 

Wash your broccoli well and remove the crowns from your head.

Run a knife through the broccoli crowns a few times to roughly chop.

Cook your brown rice according to package directions. 

Heat your olive oil over medium heat in a large skillet.

Add in your diced onion and chopped broccoli.

Sprinkle with salt and pepper and give it a good stir. 

Cook for 5-7 minutes or until the onions are slightly translucent and the broccoli begins to soften but it still bright green.

Drain your water chestnuts. 

Preheat your oven to 350°.

Add veggies, chicken, cooked rice, and water chestnuts into a large bowl.

Stir everything together.

Add in your marinara and stir. 

Transfer the mixture to a small casserole dish.

Bake for about 25 minutes, or until the mixture is heated through. 

That's it! Thanks Y'all!

-Wise Wife 

Three Bean Skillet Casserole

On days when I am working late, I am always looking for a quick meal that is outside of the box. I just get tired of the usual go to's night after night. This recipe is pretty much straight from my pantry. I keep my pantry pretty well stocked for late nights like this one.

Only thing I had to grab was a pound of ground beef because I realized I was out. This is one of those throw together, last minute meals. I always keep fresh lettuce in the fridge, so I added a side salad and dinner was served! 

I am sure you have had a three bean casserole at a church function or a pot luck dinner. That is where this idea started, but where it ended up was a little different than your typical three bean salad. I used canned beans for this recipe to save time. If you are planning ahead, dried beans soaked in water overnight are always a little bit healthier option. 

Three Bean Skillet Casserole

naturally GF/DF

Ingredients:

1 can black beans

1 can garbanzo beans

1 can kidney beans

1/2 sweet onion

1 garlic clove

1 pound lean ground beef

1/4 cup brown sugar

2 T yellow mustard

1/2 cup ketchup

1/2 t salt

1/4 t black pepper

1 t cumin

1/4 cup water

1 T balsamic vinegar

What to do:

Drain and rinse all three cans of beans. Rinse well to ensure any excess sodium is removed. Set aside.

Chop your onion.

Mince your garlic.

Add the brown sugar, mustard, ketchup, salt, pepper, cumin, water, and balsamic vinegar to a medium bowl.

Whisk together and set aside.

Add your ground beef to a large skillet and begin to brown over medium heat.

When about half done, add in your chopped onion and garlic. 

Continue to brown until the onions begin to soften and the meat is done. Drain excess fat. 

Add your beans and brown sugar mixture to the skillet.

Mix together and cook for an additional 10 minutes, stirring frequently. 

That's it!! Hope you like my last minute three bean skillet.

Thanks Y'all!

-Wise Wife