Gluten Free Creamy Chicken Fajita Pasta

Gluten Free Creamy Chicken Fajita Pasta

Ingredients:

8 oz pasta any shape, I used Penne
1 lb boneless skinless chicken breasts cut into small bite size pieces 
2 tablespoons olive oil
3 tablespoons homemade or store bought packet of fajita seasoning mix
2 bell peppers any colors, seeded and sliced
1 medium onion sliced
5 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese
freshly ground black pepper to taste

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt. 

Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.

Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.

Add cooked pasta and half & half to the pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.

Serve immediately.

Steve and I absolutely love this dish and can't wait to have it again!

Thanks for stopping by y'all and please come again soon!

Gluten Free Cabbage Casserole

Ingredients:

1 Cabbage

1 Med Onion

1 can Gluten Free Great Value Cream of mushroom soup
1/2 cup Butter
1/4 cup Mayonnaise
Salt and pepper to taste
30 Lance Original gluten free crackers
1 cup Cheddar cheese, grated sharp

Directions:

Coarsely chop cabbage and place in large casserole dish sprayed with cooking spray.
Chop the onion and  sprinkle it over the top of cabbage.
Pour one half of the melted butter over cabbage.
Sprinkle with salt and pepper
Mix Mayo and soup together and spread over cabbage and onions.

For topping, mix together melted butter, crushed crackers and grated cheese.
Sprinkle over top of casserole.

Bake at 350 for 45 minutes or until bubbly and brown.

*To prepare the regular version use Condensed Cream of mushroom soup and Ritz crackers.

My sister-in-law prepared this recently, but it was not gluten free so I didn't get to try it, everyone was raving about how good it was and now I know why.  I could eat this dish right by its self it is so good. 

Thanks for stopping by y'all and hope you come again soon!

Gluten Free Poppy Seed Chicken Casserole

Umm I love Poppy Seed Chicken and the last time I made it gluten free I was not crazy about it but this time it was great! I was hoping to have enough to freeze some for later, NOT we ate all but a small helping which I had the next day for lunch.

Gluten Free Poppy Seed Chicken Casserole

• 3 to 4 large chicken breasts (I use 2 large boneless)
• 1 carton of cream of chicken condensed soup (I use Pacific Organic Cream Of Chicken Condensed Soup)
• 8 oz sour cream
• 2 tablespoon poppyseeds
• ¾ sleeve of GF crackers (I use Lance Gluten Free Original Crackers and estimate the amount)
• ¼ tsp crushed garlic
• ½ stick butter, melted

Instructions

1. Preheat oven to 350 degrees.
2. Simmer chicken breasts in water until no longer pink (about 15 minutes).
3. Cool and chop chicken.
4. Combine sour cream, soup, garlic, 1 TBS Poppyseed and salt and pepper to taste. Mix well.
5. Add chicken to mixture.
6. Pour into buttered 9X13 casserole dish.
7. Crush crackers and mix well with melted butter, place over top of casserole.
8. Sprinkle with leftover poppy seeds.
9. Bake for 30 minutes or until hot and bubbly.

Serve over white rice if desired.

Thanks for stopping by y'all and please come again soon!

Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken

Chicken:

1/2 boneless skinless chicken breast
2 Tbsp butter
1 Tbsp oil sunflower or canola
2 tsp garlic minced
1 Tbsp brown sugar
salt black pepper, to taste
red pepper flakes, optional

Spaghetti:

1/3 lb spaghetti
3 Tbsp butter
2 tsp garlic minced
salt pepper to taste
grated Parmesan cheese

Directions:

1. Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish.
2. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter.
3. Add brown sugar and mix.
4. Cover chicken breast with this mixture. Bake at about 175 C (350 F) for about 25-30 minutes or until chicken is cooked through and juices run clear.
5. In the meantime cook spaghetti in salted water and drain.
6. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine.
7. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).