I Made a Gluten-Free Skillet Dinner Last Night

 

Marriage isn't always just about romance. Sometimes, it's making dinner for two and paying attention to your partner's specific dietary restrictions.

In my wife's case, some stomach issues have resulted in her doctor putting her on a temporary diet that excludes gluten and a fairly long list of other foods. She started that diet this week, so I did what I could to help her with this chicken skillet dinner.

Full disclosure, I didn't see mushrooms in the "no" category on her list until it was too late but other than that, this was almost completely dietary compliant. 

Ingredients:

1 pound of diced skinless chicken breast

1 pound gluten-free rotini rice pasta

Fresh carrots, zucchini, red sweet peppers and mushrooms

2 cans of gluten-free condensed cream of chicken soup.

I started out by making the pasta first, so I could strain and rinse it as per the instructions. After that, I fried the chicken and vegetables together until they were almost fully cooked before adding the pasta back to the pan along with the cream of chicken soup with a half cup of water. I kept it on low heat until it was fully heated. I kept the seasoning to a minimum when cooking it (again because of some of her restrictions) but did add a bit of black pepper to my portion.

It made enough for about 8 servings.

If I were to change anything with it, it would be the carrots. Fresh carrots took a bit longer to cook than I would have preferred. I would probably substitute frozen carrots next time, to see if that made a difference.

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Here are some of my other kitchen experiments:

Sloppy Joe Tater Tot Casserole

Skillet Lasagna Recipe

Rice-a-Roni Shrimp Stir Fry

Skillet Tuna Noodle