Gluten Free Hunters Chicken Pasta
Where did the idea for Gluten Free Hunters Chicken Pasta come from?
- My boyfriend loves Hunters Chicken – bacon wrapped chicken cooked in a tomatoey BBQ sauce and topped with yummy melted cheese.
- I love pasta.
Combine the 2 dishes and you have an easy, delicious dish and 2 very, very happy people.
What pasta do you need?
Literally any shape you’ve got. Even spaghetti. This is a big reason why I love recipes like this – anything goes and you can adapt to whatever you have!
That said, it absolutely has to be Garofalo for me. It doesn’t fall apart or go sticky, it doesn’t require any special coeliac skills to cook it AND it tastes the same once cooked. No other pasta tastes quite so like the “normal” stuff.
Don’t believe me?! Try it 😉 Ocado, Amazon and independent shops.
Want to win some? Head over to my Instagram & find this pic!
All you have to do is follow Garofalo, like the pic and tag a friend … then you’re in with a chance of winning 8 BAGS!!!!!!!!
Now lets get cracking with my gluten free hunters chicken pasta recipe…making me hungry just thinking about it!!!
Gluten Free Hunters Chicken Pasta Bake
Ingredients
- 2 servings of Pasta - any shape you like, but always Garofalo!
- 1 chicken breast
- 2 pieces of bacon - smoked is best if possible
- 4 tbsp BBQ sauce - I use Heinz (check yours is gf)
- 1 tin - tomatoes
- Plenty of cheese! - Everyone likes a different amount but I go for at least 50g
- 1 tsp paprika
- 1 tsp mixed herbs/oregano
- Squeeze of tomato puree
Optional
- 5 cherry tomatoes
- Half a pepper
- 2 tbsp Worcestershire sauce - Lee Perins is coeliac safe (approved by Coeliac UK) but if you want a totally gf option, you can find it in the free from aisle
Instructions
- Pre-heat your oven to 180oC (fan).
- Boil a pan of water. Add the pasta and cook for around 10 mins, depending on your pasta shape, or until JUST soft (it'll keep cooking whilst in the oven).>Garofalo say its very very important to only add the pasta to BOILING water, never before!>Also for gluten free pasta, always use approx double the amount of water as you'd use for normal pasta – I find it stops it going a bit sticky and gloopy like that!
- Chop your chicken & bacon into small chunks.
- Add to a frying pan and cook for around 5-10mins, or until just cooked. If it starts to stick to the pan, add a dash of oil or sprinkle of water.
- Chop the pepper into small cubes. Add to the pan. Chop the tomatoes into halves and add them too!
- Add the paprika, tomato puree and mixed herbs. Leave to cook for a further 2-3mins to release all the flavours.
- Add the tinned tomatoes, Worcestershire sauce & bbq sauce. Add salt and pepper to taste. >I'd recommend adding small amounts of bbq sauce at a time, taste and then add more if necessary – you want to make sure you get a hint of the bbqy sauce but it can easily become overpowering!!
- Leave to simmer for 5-10 mins to reduce, or until you have a thick pasta sauce (it should roughly half in quantity when its thickened).
- Transfer to an ovenproof dish. Top with plenty of cheese!
- Stick in the oven for approx 10-15 mins, or until the cheese is all melted and delicious!
Want some more pasta dishes? How about one of these:
