Gluten-Free Sweet Chili Chicken Noodles
The following recipe contains 3 key parts: basic pantry staples, a few fresh ingredients, and very little time! That’s my kind of recipe (hence the name, SIMPLY gluten-free). Cooking gluten-free should be centered around simplicity as much as possible, that way it doesn’t seem like much of a chore and instead is more of an adventure when it comes time to get into a more complicated recipe or experiment with something new. Day-to-day cooking should be simple, like this Gluten-Free Sweet Chili Chicken Noodles recipe.
For this dish, I start with some pantry staples: salt, gluten-free spaghetti (I use Sam Mills), olive oil, onion, garlic, Worcestershire sauce, and sweet chili sauce (this is a staple in my household but I understand it might be something you do not have on-hand; I highly suggest buying some!). Then, all I need are a few fresh ingredients: red bell pepper, chicken thighs, and basil.
This is a quick weeknight meal. After chopping the vegetables, the dish itself takes about as long to prepare as it does for the pasta to cook. You simply boil the noodles while you make the rest of the dish and in no time you’ll have dinner on the table, hot and ready to eat!
- Kosher or fine sea salt
- 12 ounces Sam Mills gluten free corn and rice spaghetti
- 1 tablespoon olive oil
- 1 medium white or yellow onion , diced
- 1 red bell pepper , seeded, deveined, and diced
- 2 cloves garlic , minced
- 4 boneless, skinless chicken thighs, cut into small pieces
- 1 tablespoon Worcestershire sauce
- ½ cup sweet chili sauce
- ½ cup Thai or regular basil leaves , torn or roughly chopped
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve about 1 cup of the pasta cooking water and drain.
While the pasta is cooking, make the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and red pepper and cook until they begin to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes depending on the size. Add the Worcestershire and sweet chili sauces. Cook, stirring, until heated through. Add the spaghetti to the pan and toss to coat. Add some of the pasta cooking water if the sauce is too thick. Garnish with basil and serve.
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