July 31, 2018

Gluten Free Bacon Chicken Pasta Bake

Name: Gluten Free Bacon Chicken Pasta Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 Cup uncooked Gluten Free Pasta; 4 strips bacon; 1 medium Zucchini (in bite size pieces); 1 medium Yellow squash (in bite size pieces); 1 medium tomato (in bite size pieces); 1 Cup cooked chicken (rostisserie works great.); 3 tbsp grass fed butter; 2 cloves minced garlic; 3 TBSP Gluten Free flour; 1-1/2 cups Almond milk; 1 tsp dried basil; 1 tsp parsley; 1 tsp oregano; 1 tsp salt and pepper; 1 tsp red pepper flakes; 3 green onions

When I am fasting, my hubby gets to eat all of the things I don’t typically eat – like pasta! It does at least use Gluten Free Pasta which he doesn’t mind.

This Gluten Free Bacon Chicken Pasta Bake is a variation on my Baked Chicken and Summer Squash Casserole. This time I cooked 4 strips of nitrate free bacon, then sautéed zucchini, onions, squash and tomatoes in the same pan, then added chicken from an organic rotisserie chicken, then made the sauce and mixed it all together with the pasta. Bake for 20 minutes on 400 then 5 mins on broil. Add some shaved parmesan cheese and he has dinner and lunch for a couple days!

Gluten Free Bacon Chicken Pasta Bake

This Gluten Free Pasta bake packs in lots of veggies.

Course Main Course

Keyword bacon, casserole, chicken recipe, gluten free recipe

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

1 Cup uncooked Gluten Free Pasta
4 strips bacon
1 medium Zucchini in bite size pieces
1 medium Yellow squash in bite size pieces
1 medium tomato in bite size pieces
1 Cup cooked chicken rostisserie works great.
3 tbsp grass fed butter
2 cloves minced garlic
3 TBSP Gluten Free flour
1-1/2 cups Almond milk
1 tsp dried basil
1 tsp parsley
1 tsp oregano
1 tsp salt and pepper
1 tsp red pepper flakes
3 green onions

Instructions

Cook 1 cup pasta per package instructions.
Cook the bacon in a large skillet. Remove. Crumble when cool.
Add veggies to the pan with bacon drippings and saute until just softened. Add the cooked chicken and heat through.

For the sauce

Melt 3 TSPB grass fed butter (or vegan butter) in a large skillet. Add 2 cloves of minced garlic and for for 2-3 mins. Add 3 TBSP Gluten Free flour and mix to make a rue. Stir in in 1-1/2 cups Almond milk very slowly, whisking to combine. Be sure to scrape the bottom and sides of the pan. Let the sauce simmer for 2 mins, stirring, to let thicken slightly. Add herbs to taste. I added 1 tsp each dried basil, parsley and oregano, salt and pepper and red pepper flakes.
Turn off the heat and add pasta, chicken and veggies to the sauce. Stir to combine. I added a handful of shredded Mozzarella cheese, but you could use dairy free cheese or omit for vegan/dairy free option. Add everything to an oven safe dish, top with 1/4 cup parmesan cheese if desired. Bake in the oven 20 mins, then switch to broil from 5 mins, rotating the dish halfway through to give it a nice golden layer on the top.
Sprinkle with fresh chopped basil and green onions and serve.