GF Artichoke Pepper Pasta Bake!

Here is my recipe!

1 Box GF Pasta

1 Cup chicken cubed

1/2 red pepper

1/2 yellow pepper

1 sm onion chopped

1 Cup Mushrooms chopped

1 Cup Aritchoke hearts (not marinated)

1/2 Cup white wine (dry not sweet)

1/4 Cup Josie Coat of oats

1 Cup Chicken Stock

1 teaspoon zest of one lemon

2 Tablespoons fresh parsley chopped

1 -2 packets gf chicken boullion

1/2 Cup Parmesan cheese

1 Cup heavy cream

GF Flour to dust chicken

salt and pepper to taste

2 Tablespoons olive oil

Partially cook your gluten free pasta per instructions, only cook half the time as they will cook as they bake in the oven. toss in a little olive oil to prevent sticking and set aside. I used the new Barilla.

Preheat oven to 400*

Prepare saute pan with olive oil. Chop chicken into bite size pieces, salt and pepper and coat with flour.  Saute in pan till almost cooked through, about 5 minutes.  Remove chicken and set aside.  Add peppers, mushroom and onions chopped about the same size as the chicken. Cook these stirring occasionally about 5 minutes or until translucent (salt and pepper this layer before adding in the next ingredients- just a couple pinches). Add wine, and boullion, and artichokes cut in thirds.  stir until combined and add stock, zest and cheese and cream and reduce by 1/3. Mixture should be a little thick but have enough liquid to be a little soupy, if not add a little more chicken stock.  Add noodles and mix. Add 1/2 the parsley. 

Prepare baking dish with non stick spray or butter and pour mixture into the baking dish.  Top with Josie Coat of Oats and more parmesan cheese if you desire.  (I also drizzle a little olive oil over the top- helps with browning and flavor).

Put in oven and back about 30 minutes to combine flavors.  Remove and let cool  for 10-15 minutes top with parsley and serve!

YUMMY