Gluten Free Pasta Recipe: Cook Once, Eat Twice
Easy gluten free pasta for any night of the week
I am a big fan of the cook once, eat twice philosophy. I am also learning to be completely gluten free. As a busy, working mom cooking is one of my biggest chores. The kids are going to camp right now and get picked up at 5pm. They are coming home starving after 4 hours of playing in the ocean at Surf and Kayak camp and I can’t get dinner made fast enough, and of course, I didn’t have time to get it started before I picked them up!
The Cook Once, Eat Twice philosophy does involve some planning on your part. I like to cook extra when I have time on the weekends. Whenever we barbecue anything, I will throw on extra meat and vegetables for another day: a few extra chicken breasts or an extra piece of steak can be used in all kinds of meals.
Last week, I had some left-over grilled chicken breast and decided to use it in a pasta dish. Preparing the ingredients only took as long as cooking the pasta, about 15 minutes.
Gluten Free Pasta Recipe with Chicken and Swiss Chard
- 4 cups cooked Gluten free brown rice pasta, my favorite brand is Tinkyada, it has the best texture and is most like wheat pasta
- 1 tbsp. olive oil
- 1 small onion diced
- 1 clove garlic
- 2 cups diced, cooked chicken breast
- 2 cups chopped Swiss Chard or Spinach (any vegetables you have on hand would work: squash, mushrooms, peppers, etc.)
- Salt and pepper to taste
- Parmesan Cheese
- Cook pasta according to package instructions
- Heat oil in a saute pan over medium heat. Add onion and cook until translucent. Add garlic and stir for one minute.
- Add chicken and greens, cook until chicken is heated through and greens are wilted.
- Add cooked pasta. Season with salt and pepper.
- Serve with parmesan cheese.