Baked Chicken and Spinach Penne with Mozzarella
Gluten-free penne tossed with garlicky chicken and wilted spinach, baked under golden mozzarella.
Fits Celiac, Hashimoto's, Pregnancy and 4 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 6 oz gluten-free penne
- 6 oz chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 3 cups baby spinach
- 1 tsp dried basil
- ½ cup shredded mozzarella
- ½ tsp salt
Method
- Heat the oven to 400°F and boil the penne until just tender.9 min timer
- Brown the chicken in olive oil until it reads 165°F inside.
- Add the garlic and spinach and stir until the spinach wilts.
- Toss the drained penne with the chicken, basil and salt.
- Top with mozzarella and bake until golden and bubbling.15 min timer
Why it works
- Celiac disease: Gluten-free penne and a simple olive oil sauce, no wheat-based thickeners.
- Wheat allergy: Gluten-free penne stands in for regular pasta, with no wheat flour in the bake.
- Gluten-free: Certified gluten-free penne carries the bake, with olive oil instead of flour sauce.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Sheet pan recipes, One pan recipes, Gluten-free Italian recipes.