Tuesday, March 2, 2010

Grecian Chicken with Pasta

This recipe is from Gluten-Free Cooking for Dummies.  It was pretty good but the original doesn't have enough sauce, so I'm going to double the sauce ingredients.

3 tbsp olive oil
4-6 chicken breasts
1 small onion, chopped
4 cups tomato sauce
4 cups chicken broth
1/2 cup white wine
4 tsp cinnamon
1 tsp salt
1/2 tsp pepper
1 lb gluten-free pasta

Preheat oven to 350 degrees.  Saute the chicken and onions in the olive oil in a large skillet over medium-high heat until the chicken is browned on both sides.  Transfer to a roasting pan.

Stir in the tomato sauce, chicken broth, white wine, cinnamon, salt and pepper.  Bake for 1 hour, until the chicken is very tender, covering with foil if necessary to prevent excess browning.

Boil the pasta until just barely tender, and drain.  Stir spaghetti into the chicken and sauce and return to the oven for 15 minutes, stirring the spaghetti every 5 minutes, adding water if necessary.

Serves 4-6.

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