Do you like simple one pot meals? My Lemon Chicken & Spinach served over gluten free pasta is tasty, warming and easy.
Technically, I used a second pot because I cooked my gluten free al dente in a double boiler – more on that later. The dish combines a few cooking techniques to come up with the final result. First, the chicken is sautéed in a skillet with a little bit of oil. It is browned on each side, and then, removed from the pan and set aside.
The second step is creating the sauce in the same skillet. It begins with browning some onions. The onions will pick up all the good bits on the bottom of the pan. Garlic is added and cooked for a minute to perfume it. To ensure all the good bits are picked up, wine is added and cooked off. Use a wooden spoon to scrape up all the good bits. Then chicken stock is added and the sauce is reduced until it thickens some.
To finish the dish, the chicken is added back to the sauce to cook and become tender. After the cooking is cooked, the spinach is added to wilt. The final step is adding the al dente gluten free noodles. They finish there cooking in the sauce to absorb the flavor. The dish is that simple. It is very comforting and you have a complete meal in one pot.
Another really unique one pot meal I made was this KIMCHI CHICKEN STEW.
The building of the lemon chicken & spinach.
The lemon chicken & spinach plated.
Lemon Chicken & Spinach
Employing two cooking techniques to make this delicious one pot meal. The chicken is flavorful and tender in this Lemon Chicken & Spinach with gf pasta.
- 6 Pieces Chicken breasts
- 1/2 Whole Yellow onion diced
- 3 Tbsp Olive oil divided
- 3 Cloves Garlic minced
- 1/2 Cup White wine
- 2 Cups Chicken stock
- 1 Whole Lemon
- 1 Tbsp Oregano
- 1 Tbsp Adobo seasoning
- 1 Tbsp Pepper
- 1 LB Gluten Free Pasta
- 1 Bag Spinach
Begin by heating the oil in a skillet on medium high heat. Spice with the adobo seasoning and pepper and cook the chicken in batches approximately 2 - 3 minutes per side. Remove from the skillet and set aside.
Add the last tablespoon of oil to the skillet and warm. Once warm, add the onions and cook for 3 - 4 minutes being sure to scrape up the chicken bits on the bottom of the skillet. Add the garlic and cook for one minute to let it perfume. Add the wine, again being sure to scrape the bits off the bottom of the pan, cooking until the wine evaporates. Follow by adding the chicken stock and squeezing in the lemon. Place one half of the lemon in the pan as well. Add the remaining seasoning and taste for balance. Cook the sauce for 10 minutes or so enabling the sauce to reduce and thicken.
Turn heat down to medium adding back in the chicken enabling it to simmer. After about 15 minutes, add in the spinach to wilt. Finish by adding in the al dente gluten free noodles and cook for a couple of minutes.
Serve and enjoy.