Enjoy delicious French onion pasta with chicken for just $1.38 per serving. Gluten-free and soy-free for a tasty meal option!
Delicious and Affordable Gluten-Free Chicken Pasta Dish
French onion dishes are a delightful treat for those who appreciate the rich flavors and comforting textures they offer. One popular variation includes pasta, which elevates the classic French onion soup experience into a hearty meal. This recipe features 12 ounces of rotini pasta, cooked to perfection, and combines it with the savory essence of caramelized onions and tender chicken. The rotini’s spiral shape allows for better sauce adhesion, making each bite flavorful.
The creamy sauce in this dish is made with 1/2 cup of heavy cream or whipping cream, creating a luscious texture that complements the main ingredients beautifully. To enhance the flavor profile, 1 onion—preferably white or yellow—is sautéed until golden, and 1/2 pound of cooked chicken is added for protein. The dish is finished off with 8 ounces of cheese, ideally Gruyere or Swiss, which melts into the sauce, contributing to its richness. A hint of thyme (1/4 teaspoon) rounds out the flavor, bringing a touch of earthiness to this comforting pasta dish.
Indulge in a Savory Symphony: Gluten-Free Chicken French Onion Pasta Delight!
Good morning everyone my name is Susan and welcome to my kitchen um I used to have an arrangement with my sister I did when I lived in the city I didn’t have a washer and dryer um we had a washer and dryer in our apartment complex we had several of them several laundry rooms but it was so expensive um she had two toddlers at the time so uh I would make.
An exchange with my sister I would babysit her kids and she would uh and I would do my laundry at her house so uh one day she was going to be gone she was going to be gone for probably 13 or 14 hours she had work and then she had some erands to run after work so she made a uh a french onion penet uh which uh the kids and I ate we ate the whole.
Tray throughout the course of the day and it was so delicious um so I’m going to be making something similar to that um I don’t have pen pasta I can’t find gluten-free pen but if you can if you’re not gluten-free or if you find it by all means use that I’m going to be using a rotini cuz that’s what I can find I only.
Have three options at the store near me um I’m also going to be using um I’m going to be adding chicken to it uh just to make it a little bit more of a substantial meal and I will be using a beef bullon instead of a lipin french onion mix because uh French onion mix has the lip and french onion soup mix has a.
Gluten in it I believe or it also has soy in it two things that I can’t have so um I’m going to be using a nor French bullion which uh nor beef bullion which is not the best thing for you it’s not a clean ingredient it does have MSG in it um I’m not sensitive to mono sodium glutamate I I don’t get headaches from it um and once in a while I I make the.
Sacrifice I use it so uh let me show you what’s in involved let’s get started okay so just a quick run through of the ingredients I’m going to be using one box of ronzone uh glutenfree rotini um I’ve said it before but I’ll say it again I prefer ronzone to some of the other brands because first of all it’s cheaper this was $.
219 um Barilla cost more and it’s got a monoglycerides and diglycerides so I prefer this this has only a white rice brown rice corn and quinoa I’m going to be using one bar uh Cracker Barrel guda cheese I’m going to use the whole block um this is not one of my cheaper meals I’m going to be using uh 2.
Tablespoons of butter for sautéing my onion I’ve got a little less than two cups maybe a cup and a half of chopped up chicken thighs uh these are already cooked I cooked them yesterday and I’m going to be using them for this I’m going to be using about a half a cup of heavy cream I’m going to be using one onion it.
Should be a white onion I do not have white onions this is my last of the red onions and I just want to get it out out of the way um I don’t buy red onions my husband bought onions the other day for me and he bought red for a change he said it was for a change um I just don’t like red onions and this is the beef bu on.
Um it it’s not clean it is not particularly good for you but um it’s better than some of this thing is ripped it’s better than uh some things it’s better for me than the uh lipin I can’t have the lipin soup mix um and this jar I bought it before I had cleaned up my diet I have this and I have chicken and I have chicken and.
Tomato they were $7 each and these jars last forever ever okay so I’m going to start by uh caramelizing the onion okay so I’ve been caramelizing my onions um I’ve never tried to caramelize a Purple Onion before or Red Onion so I’m guessing that’s just about done uh my pasta I put 2 tblspoon of the beef bu.
Bullion into the pasta water brought it to a boil and now I have my pasta in there so that’s got to go for a few minutes um I’m using less water than I normally would because I want this water to be thick and starchy I’m going to reserve some of this water just in case I need it if I don’t have enough liquid for the past when I’m putting the pasta.
Together so I I want this to be like a thick starchy liquid um okay so now with my onions I had the heat off for a few minutes I’m going to turn that back on I’m going to pour in my chicken okay and I’m going to take a scoop of that pasta.
Water and I’m going to just pour that in here just to really to heat up the chicken and to infuse that Bon flavor into it the chicken’s already cook so that’s not not a concern so now I’m just going to let this sit on a very low heat I’m going to let the liquid evaporate off and I’m.
Going to finish off the pasta okay so I sauteed the onions in the two tablespoons of butter and then I added in the chicken um I didn’t want it to dry out so I added in uh about a uh a little bit of water from the pasta and I just let that heat the pasta has been drained I did save some of the.
Liquid I have I don’t know about half a cup here just in case and I have my cheese shredded now I’m using guda cheese because that’s what I have in my refrigerator um I believe you’re supposed to use guer or I’ve made it with a Swiss cheese many times and it was and it was good so I’m not worried.
About that um you know use what you like but it should be a sweet cheese so now I’m going to dump my chicken and onions into the pot oh also this dish should have time in it um I had a I have a brand new bottle of thyme um but my wonderful husband he’s so good to me he cooked dinner for us on.
Saturday which was so nice it was so nice to have someone else cook dinner except that uh he he didn’t understand the arrangement in my spice cabinet and he re arranged it and I cannot find the time I emptied it and I rearranged it back to how it should be but I can’t find.
It um so now I have my chicken and my onions in there I’m going to pour in the heavy cream that was about a half a cup that’s what I had left and I’m trying to stir this before my pasta starts sticking okay so I had enough that I’m not going to need the extra water from.
The pasta but that’s all right didn’t hurt me anything by saving it and now I’m going to take a little more than half of my cheese and I’m going to mix that in I need to save some for the top so however cheese you wanted on top is what you’re going to not put in here okay.
And now I have to get this into my baking dish which I’m hoping I can do with one hand I may make a very big mess we’ll see what size this is a 2 and 1/2 quart baking dish I think it should be a good size I have so many of these dishes I buy them at estate sales uh recently I got a I.
Think I got five pieces for 10 bucks I was e static and these things are awesome and they last forever um I cannot do this I’m going to pause okay so now that I have it in my baking dish I’m going to top it with the extra cheese with the leftover cheese I’m guessing that uh since I use guda instead of guer I I don’t know if it’s.
Still called french onion pasta cuz uh I think what it it doesn’t have that sweet cheese this is actually like a salty cheese so it’s a little bit it changes the mechanism the the mechanics of it but whatever we’re going to eat it okay so now I’m going to cover this with the foil I’m going to put it in the oven for 20 minutes and I’m going to.
Uncover it for about 10 okay so I baked this for 15 minutes and then I took the tin foil off and I broiled it for about 3 to 4 minutes just to Brown it up a little bit on top um I would have browned it a little bit more but I’m going to have to reheat this later when my husband gets home and it’ll Brown more then so uh but you get.
The idea so it looks a little bit dry on top but when you take it out you’ll see there’s all the liquid at the bottom and so this so there it is in a bowl this pot is going to make about five adults siiz servings we will have maybe six um we’re going to have a side salad.
With it so probably I’m going to say six so let me just give you the course breakdown the pasta was $219 the cream I used half a cup so that was about $120 I used one onion so that’s about 50 a half a pound of chicken it was chicken thighs boneless skinless chicken thighs so that was about a1ar for the half PB 2 tbspoon of.
Butter was 25 and the cheese I paid $2 for I stocked up when it was on sale so the whole pot and itself cost about $6.89 now if you’re going to eat it just as it is as a meal make five meals out of it it works out to $1.38 per serving now on a separate note I just wanted to.
Show you this these are my potatoes that I have been collecting all winter um we eat a lot of potatoes and sometimes they go bad sometimes you start getting sprouts and when they get Sprouts I throw them into my basket so you can see they’re all growing up um this one I’m just going to show you this one you can see there’s.
Four separate growth on it this potato can be cut into four sections one section with uh each with the uh eye on it and then you let it dry out for 2 days and then you plant it in the ground once the ground is warm for me that’s going to be around.
Mid-march so I have all of these potatoes that I’m going to be using in my garden um otherwise they would have just been thrown out when they started to sprout so each time I get a potato that’s start sprouting I throw it in my basket and that’s going to be that’s going to be food for the FL um and this I wanted to show.
You we went to we stopped at a farm stand on our way home one day and we bought some plums and they were delicious it was from a local farm so we know that they grow in our region and I threw them I threw this pit into this bag of dirt um I wet the dirt a little bit and then I didn’t close the bag all the way I left I left about a 2.
In opening and I threw it into the drawer of my refrigerator where you throw things to forget about and they started sprouting so now I’m going to leave these out I’m going to put them into separate containers I’m going to very gently plant them into separate containers and then in the spring when.
The ground is workable probably late May or last frust dat is uh May 21st I’m going to plant them outside and see what happens now I you know what people always say you can’t grow fruit from seeds they have to be grafted but for me to try this again it didn’t cost me anything it was the pit I ate the fruit and I just decided to throw it in there.
If I never get fruit from these trees that’s okay um I I live on 10 acres and we are trying to get trees in anyway regardless if they fruit or not we’re trying to uh close up some of the space around the house so we’re we’re I’m going to plant them and if it works if I get a tree even if it doesn’t bear fruit that’s.
That’s a free tray if it doesn’t work if it dies it cost me 25 cents worth of uh soil and what 5 cents for a bag so if it works it works and if it doesn’t it doesn’t but I just wanted to show you that that’s my uh latest experiment so if you try the pasta and.
You like it you know like let me know get in the comments below if you have any questions please feel free to ask them and I’ll be happy to get back to you
