- 1/2 (12 ounce) box Barilla® Gluten Free Elbows
- 4 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 boneless, skinless chicken thighs, sliced julienne style
- 1/2 cup white wine
- 48 ounces chicken stock
- 2 (10 ounce) bags baby spinach
- 1/2 pint cherry tomatoes, quartered
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- Sea salt to taste
- 1/2 cup shredded Romano cheese
- Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well.
- Add chicken stock and bring to a boil.
- Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.
- Let rest for 20 minutes before serving.
- Serve drizzled with olive oil and shredded cheese on top.
04/16/2018
recipepes.com
Gluten Free Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories