OH, Forks!™ Mexican Chicken Spaghetti Bake

ohforks
Cuisine
Course
Serves 4 to 6 Human Servings
Prep time
30m
Cook Time
1h 0m

In our house, pasta is a regularity! And when you’re diagnosed with Celiac disease, it’s one of the first things to go! That is, until I crafted our favorite gluten free pasta dough! OH, Forks!™ offers a few styles of pasta dough in our cook books if you like the very clean, no preservatives or extras variety. However, life is busy, and thankfully there are numerous gluten free brands of pasta available on many major grocers’ shelves!

Enjoy this change up to your normal Italian feast! This one’s a little spicy!

Ingredients

  • 2 Pounds
    Chicken Breast, boiled, and shred or cut into bite size pieces
  • 1
    large onion, chopped
  • 1
    Red Bell Pepper, chopped
  • 8 Ounces
    Celery, finely chopped
  • 4 Ounces
    ghee
  • 1 Pound
    Gluten Free Spaghetti or OH, Forks!™ Spaghetti, cooked per package directions
  • 16 Ounces
    Organic Monterey Jack Shredded Cheese (OR Faux-Cheese, to keep it dairy free)
  • 24 Ounces
    Organic Tomatoes, stewed or diced (Can be canned)
  • 12 Ounces
    OH, Forks!™ Mushroom Rue Base (OR gluten free mushroom soup in a can)

Instructions

  1. Boil chicken; cook through, and cut into bite sized pieces. Reserve the broth (liquid it boiled in).

    In small pan, saute onion, bell pepper, and celery in the ghee.

    Cook spaghetti noodles in the broth-liquid reserved from the first line.

    Melt Monterrey Jack cheese (or Faux cheese) and tomatoes in either the microwave or on the stove until well blended.

    Dump & combine all ingredients into a 9x13 pan that's been greased or sprayed with non-stick coconut oil or olive oil.

    Bake at 335 degrees for about an hour. Top with extra shredded cheese if desired. Melt that cheese, if you're feeling fancy! Enjoy!