Chicken Breasts (3)
Salt and Pepper
Garlic (4 cloves)
Chicken Broth (2 Cups)
Red Bell Pepper (2)
Artichoke Hearts (a can of quartered hearts)
I started by chopping the chicken into bite-sized pieces.
I started boiling the water for the penne.
Then I tossed the chicken in my wok (I am using the wok due to it's ability to hold all the yummy ingredients I am going to combine) with a little olive oil and salt and pepper on high heat.
I spread the chicken out into one layer, so they weren't bunched up on top of each other.
I let the chicken cook about half way through, getting nice and brown on one side before I flipped the pieces over.
My water is now boiling...so, I add my gluten-free penne.
I toss my two red bell peppers into the oven to broil for 5 minutes on each side.
My little chicken bites are cooked and brown and I removed them from the wok.
I chopped up the garlic and toss it into the wok.
I turned down the wok to medium heat and added the garlic and the chicken broth.
I am going to let this cook down while I drain the pasta and chop my bell peppers.
I strain the gluten-free penne.
I highly recommend al dente pasta. It is really easy to overcook gluten-free pasta and it will make a difference if it's overcooked.
This pasta took about 6 minutes to cook once the water was boiling.
When the red bell pepper is cool enough to handle, I remove the stem and seeds and chopped it into pieces.
Now we can add some spinach.
Yep, I said we. I didn't shrink and start wearing "Hello Kitty" shirts. That is my kitchen gnome, Kate. She is fully aware of the heat coming from the wok and realizes the potential risks of being a kitchen gnome.
She added about half of the container of spinach to our broth.
We added the red bell pepper.
We added the artichokes and the chicken.
and then my little kitchen gnome made me nervous tossing it all together.
Then we all ate without a headache.
** I added some crushed red pepper and salt to my personal dish. I like the heat and...well, I like salt too.