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gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Thursday, February 24, 2011

Lemon Artichoke Chicken Penne

This simple but delicious pasta dish is anything but plain. In fact it is so good, I'm sure it will soon become a household favorite! And of course it's allergen free!

1 pound chicken breasts (about 2 large breasts)
3 tablespoons gluten free flour (I used sorghum)
salt and pepper 
1 teaspoon dried basil 
2 tablespoons grapeseed oil 
1 cup white wine 
2 cups GF chicken broth (I use Pacific Natural Foods, check out the link for a coupon!)
juice of half a lemon 
1 jar capers, drained and rinsed
1 jar pitted kalimata olives, drained 
1 can artichoke hearts
1/2 pound of gluten free penne 
Vegan cheese (I used Daiya mozzarella style) - optional-it's very good without.
Gluten Free breadcrumbs
1 tablespoon olive oil

How to Make it:
  • Cut the chicken, about 2 large breasts, into 2 x 1/2 inch strips. 
  • In a small bowl combine, flour, salt, pepper, and basil.
  • Coat the chicken strips in flour mixture.
  • Pour the grapeseed oil in a deep, heavy frying pan and heat over medium high heat. Working in batches fry the chicken until fully cooked and browned on both sides. Remove the chicken to a plate.
  • Deglaze the pan with a cup of white wine scraping up all the browned bits. Reduce the liquid by half.
  • Add the chicken stock and simmer until it is reduced by about a third. Add the juice from 1/2 lemon and season with salt and pepper. 
  • While the sauce is reducing, make the penne. Boil it a few minutes short of being done (so if it is supposed to boil for 9 minutes reduce the time to 6 minutes). Drain, reserving 1 cup of the pasta water. 
  • Add the penne to the sauce and mix. Add the artichokes (cut into quarters). Simmer, stirring frequently, for 2 minutes. If the sauce boils down add some of the pasta water about ¼ cup at a time to keep things moist. Add the chicken pieces and heat another minute.
  • Pour the mixture into a large ovenproof serving dish. 
  • Stir in the drained olives and capers.
  • Sprinkle the pasta with a few tablespoons of vegan cheese.
  • Top with the gluten free breadcrumbs and drizzle with olive oil. Place under the broiler for a few minutes until the top is golden brown.
  • Enjoy!

**To make gluten free breadcrumbs at home, cut a few slices of gluten free bread into small pieces. Drizzle with olive oil and seasoning of choice, then fry the bread in a pan or place in the oven under the broiler for a few minutes until toasted!


  1. Oh my! This dish sounds lovely! Your blog is adorable btw!

  2. Oops, sorry, left the last comment using wrong google account - didn't want you to not know who was stopping by to say hi. Also thanks for joining our Gluten Free Global Community! It is great to have you aboard.

  3. This is simply beautiful. Thanks for the recipe. It sounds Delicious!

  4. Joy, thanks so much, it's my pleasure! Please let me know how you like it!


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