Today, I am so excited to share my recipe for gluten free rigatoni collage. You are going to love this beautiful collage of various food colors and textures, both pleasant to the eye and the palate. Not only is this delicious, but it’s gluten free.
Gluten Free Rigatoni Collage
Prep time
Cook time
Total time
Serves: 6
Ingredients
- 16 oz. Sam Mills Pasta D'Oro gluten free rigatoni
- 2 lbs. ground chicken
- 1 onion, chopped
- 4 cloves garlic, chopped and divided
- 1 (35oz.) can Tuttorosso crushed tomatoes
- 11 oz. organic baby spinach
- 1¼ tsp. salt, divided
- ⅛ tsp. red pepper flakes
Instructions
- Cook pasta according to package directions, drain, rinse and set aside.
- Heat 2 tblsp olive oil and 1 garlic clove in a large pot. Cook spinach tossing constantly for 2 minutes. Season with ¼ tsp of salt. Stir and set aside.
- Cook ground chicken in a skillet over medium heat, breaking up with a spatula, about 3 minutes. Add onion and the remaining 3 cloves of garlic. Cook for 8 minutes. Add tomato, spinach, the remaining tsp. of salt and the pepper flakes. Cover and simmer for 15 minutes until heated through. Serve over gluten free rigatoni.
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Erica Fath says
This looks yummy – I have to admit I’ve never thought of using chicken in a dish like this, I’ve always combined beef with tomatoes. I’ll have to try this, although I’ll probably make it with regular pasta as I don’t have gluten free in the house. I do have all the other ingredients so this could be my Sunday dinner.
Thanks for sharing.
Erica from http://startingafter50.com/
Barbara says
Yes, chicken is just a lighter meat. Definitely go ahead and use regular pasta; when I first made this (before I knew about my family’s non-celiac gluten sensitivity) I did use regular pasta.
Bon apetit
Desiree says
Ive never had this before but the recipe seems fairly easy and not intimidating. It also looks very delicious. I am definitely going to have to give this a try.
Barbara says
Terrific Desiree,I hope you enjoy it.
Thanks for visiting!
Sheri Conaway says
This sounds absolutely delicious!!! I have been eating mostly gluten free for a couple of years now, and have found the gluten free pastas to be quite tasty. And the idea of putting fresh spinach in anything immediately gets my attention as I love it and use it frequently. Thank you for sharing this yummy recipe!
Barbara says
Hi Sherri,
It sounds like I’ve hit on all the perfect ingredients here for you. Just curious, which pastas do you like best?