Gluten Free Chicken Fusilli (or spiral pasta)
1 lb. Organic, gluten free Fusilli pasta
1 lb. grass fed/hormone free, ground chicken
1 14.5oz can organic petite diced tomatoes
1 14.5ozorganic tomato sauce
1/2 cup olive oil
1/8 t. black pepper
1 t. Himalayan sea salt
1 t. Italian seasoning
1 t. parsley
1/4 t. onion powder
Fresh Parmesan cheese (for topping/garnish)
In a medium sauce pan, pour tomato sauce & petite diced tomatoes into the pan. Add olive oil & seasonings. Simmer while preparing the chicken & pasta. Brown the ground chicken(could also use chunked chicken breasts) & set aside. Cook pasta till slightly chewy still. Drain the pasta & rinse with cold water, then add the chicken & sauce to the pasta & cook till well heated. Serve immediately, topped with freshly grated Parmesan cheese.
When using GF pasta, rinse the pasta after draining the cooking liquid off. This extra step prevents the pasta from getting too starchy & keeps the sauce from getting all "cakey"
Wal-Mart now carries a line of canned, organic tomatoes that are almost exactly the same price as the non-organic.
I used "Trader Joes" brand GF Fusilli but the Tinkyada brand can be purchased locally at almost any local health food store & tastes exactly the same.
My family prefers the brown rice GF pastas over the white rice varieties. The brown rice pastas are very similar in taste to your main stream pastas.