This is an old favorite in our home; a quick and delicious dinner that takes very little effort! I’ll keep the recipe short and right at the top. But if you want to read my musings and see the progress photos, just keep scrolling.
You will need:
-Chicken (about 2 breasts worth, shredded with a fork)
-Basil Pesto Sauce (I prefer Classico traditional basil pesto, 8.1oz jar which is gluten free)
-Progresso Creamy Mushroom soup (8.1oz and gluten free!)
-Gluten Free pasta (I’ve used Rotini in this recipe)
-Mozzarella cheese, shredded
-*optional but outstanding: sauteed mushrooms
**With cooked, shredded chicken, this recipe will take just under 30 minutes! If you are starting with a couple of frozen (or fresh) chicken breasts, boil them in water with about 1 tablespoon of salt for an hour, or until tender and cooked through!**
Shred your cooked chicken breasts and set the meat to the side
Boil your noodles and set them to the side too.
*If you plan to add sauteed mushrooms, make them now.
Slice white button or baby bella mushrooms. Fry them in butter and garlic salt until they are tender- or Just start to crisp at the edges. Then, set them to the side. Don’t rinse the frying pan!
Heat the can of Creamy Mushroom soup mix in the frying pan, then add the Basil pesto sauce and stir. When it’s warmed (3-4 or med-low heat) add 2-3 Tablespoons of milk or half n half.
Stir in the chicken til it’s coated. Finally, stir in the noodles. Top with a sprinkle of mozzarella cheese. Take the pan off the heat and serve right away.
That’s it! You’re done! An easy gluten free dinner is served!
Now if you want the progress photos, and the obligatory accompanying life story, keep scrolling ❤
We are big fans of rotisserie chicken! When I have leftover chicken that has been roasted or boiled, this is the first recipe I reach for!
Now, Gluten Free living doesn’t have to be a terrifying or disgusting mystery. In many cases, turning a dish into a gluten-free one takes a simple switch!
For this delicious GF pesto pasta, you will simply switch the noodles to a gluten free brand! My favorite is Barilla pasta. It’s a blend of corn, rice and quinoa and they do an amazing job. The flavor and texture is so much like classic pasta that any time I’ve made these noodles for non gluten free folks, they cannot believe it’s gluten free.! At Walmart and Target, GF pastas run right around $2 for a 12oz box. (If you eat gluten, this recipe is for you too! Just substitute your favorite brand (and shape) of pasta!
This meal involves a little multi-tasking.
On one burner, you’ll need to boil water for the noodles. Fill a small pot 2/3 with water and turn it to medium high heat. (Wait until the water is boiling before pouring in your noodles!) For gluten free pastas, I recommend stirring right away and then stirring every 2 minutes to prevent the noodles sticking together. In about 9-10 minutes they will be al dente. Remove them from the heat, drain them and run cool water over them to cool them down! (Why should you cool your noodles you ask? If they remain hot, they will continue to cook. Gluten Free Pasta especially will start to fall apart when over cooked.)
If you plan to sautee sliced mushrooms, now’s the time. Medium heat, butter, garlic salt. Cook for 4 min or so on each side, then set the mushrooms to the side.
While your noodles are boiling (here’s the multi-tasking part), pour the can of Progresso creamy mushroom into a deep pan on Medium heat.
When this starts to bubble a bit, add in the basil pesto sauce. Mix it well.
Turn the burner down to simmer (or the lowest setting).
I also like to get every last drop of pesto out of the jar! To do this, pour just a bit of milk (1/4 cup-ish) into the jar, place the lid on and shake well. Pour this directly into the pan.
Next Add in the shredded chicken and stir it till the meat is coated in the sauce.
Finally, combine the cooled noodles into the pan with the pesto sauce/chicken mixture.
Stir it well!
Top it with some mozzarella cheese and serve!
This amount feeds our family of 4 and even allows for seconds!
Soft & Southern 