Tuscan Chicken with Gluten-Free Pasta
Serves 4 to 5

¼ cup olive oil
3-4 garlic cloves, sliced
¼ teaspoon crushed red pepper flakes, to taste
3 boneless, skinless chicken breasts, about 6 ounces each
1/3 cup Madeira wine, sherry or dry white wine
1 cup gluten-free marinara sauce
½ pound gluten-free penne pasta*
½ cup dairy-free Parmesan cheese, optional

1. In a large pot of boiling water, cook pasta al dente following package directions.
2. Sauté ¼ cup olive oil, garlic and red pepper flakes in a large skillet over medium heat for about 3 minutes.
3. Cut chicken breasts into 1x2-inch pieces and sauté for 5 minutes until chicken is cooked through. Remove chicken from skillet and place in a warming oven.
4. Add wine to the skillet and bring to a boil. Add marinara sauce and simmer for one minute. Add chicken, thoroughly drained pasta and cheese (if using) to skillet and stir to combine. Serve with additional cheese, if desired.

*TIP A selection of brown rice pastas is available from www.bobsredmill.com and www.orgran.com.

Easy Marinara Sauce
Makes 4 cups

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, sliced
1 (32-ounce) can crushed gluten-free tomatoes in sauce
1 teaspoon dried oregano
¼ teaspoon ground fennel
Salt and pepper, to taste

1. Saute onion and garlic in olive oil until soft.
2. Add tomatoes and spices and simmer for at least 15 minutes. Taste and adjust seasoning.

Recipe used with permission from Special Eats, Simple, Delicious Solutions for Gluten-free, Dairy-free Cooking (Special Eats) by Sueson Vess