Jem’s Gluten Free Eats

If there’s one thing I am always going to say yes to, it’s pasta. I don’t think I have ever not fancied pasta. Especially if it’s one that I can chuck together in one pan in about half an hour – it’s a no brainer.

This pasta recipe is super rich and indulgent, but has a good kick which cuts through the creaminess. It may be a simple midweek, throw-together meal but it tastes pretty special.

SERVES 3-4

Ingredients:

Spicy chicken marinade:

• 6 chicken thighs
• 2 tsp harissa/chilli paste
• 1 tsp paprika
• 1 tsp chilli flakes
• 1 tsp garlic granules
• 2 heaped tsp gf plain flour

Pasta:

• 1 tbsp butter
• 1 red onion, sliced
• 1 red pepper, sliced
• Two handfuls of mushrooms, sliced
• 120g spinach, chopped
• 3 garlic cloves, sliced
• 1 tsp thyme
• 300ml hot chicken stock
• 200ml light double cream
• A small handful of parsley, chopped
• Juice of half a lemon
• 250g gf spaghetti

Method

Marinade your chicken. In a large saucepan, melt your butter on a medium high heat and add the chicken. Fry the chicken for 5 minutes on each side until browned slightly and crispy. Remove the chicken from the pan and set aside for the time being.

In the same pan (don’t wash it, you want all the spicy chicken juices in the sauce), fry off your onion, pepper, garlic and mushrooms on a medium heat for five minutes until starting to soften. Add your spinach and fry for a further few minutes until wilted.

Add your stock, cream, lemon juice, thyme and parsley and season well with salt and black pepper. Add your chicken back into the pan and leave to simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.

Meanwhile, cook your spaghetti in boiling salty water (as per the instructions on the packet). Once al dente, drain your pasta (reserving some pasta water) and gradually stir into the sauce. If your sauce is too thick, add some pasta water.

Top with some more parsley and some grated parmesan, and enjoy!