What's for dinner you ask? Oat crusted chicken and pasta with a homemade tomato basil sauce (so yummy and SO easy!). For those of you who don't know, I have a wheat intolerance. Not celiac's (where you can't eat gluten), just the wheat. Part of what I wanted to do this year was eat less wheat. You might ask, "why do you eat wheat, if you are wheat intolerant?" The answer is because it's a big pain, in the you know what, to avoid eating wheat. It's in nearly EVERYTHING. Also, my reactions are different each and every time I eat the stuff. Sometimes I just get a tummy ache, sometimes I break out, and sometimes no reaction at all (if there is VERY little wheat in it, or if I pre-medicate with benadryl). More often then not, I break out all over my face, or am stuck in the bathroom for the remainder of the day after consuming it. Therefore, I've decided to just be better about it! 

This means we eat a lot of gluten free food, because they don't really make just "wheat free" products, and quite honestly the food is all good. I think a lot of people have a misconception of g-free/wheat free food is, I know I did. This dish isn't g-free, but it is wheat free, which = a happy stomach/face for Stephanie! In turn this also means more cooking at home, which is just fine by me! While I love some great take-out, or all the great little restaurants around us, I LOVE cooking. Not to mention, it's so much better for you, wallet friendly, and should help us in the weight battle.

Here's the recipe:

WARNING:

No real measurements, I use guess-timates in my kitchen most often!

1. Two chicken breast, brushed with egg mixture (whisked egg, salt, pepper, and some garlic) then rolled in g-free oats.

2. In a hot pan, put a little EVOO (extra virgin olive oil), and brown the crusted chicken about 7 mins on each side.

While the chicken is browning I have the pasta (brown rice g-free pasta, but any pasta will do) boiling, and the tomato basil sauce starting. Maybe start pre-heating the oven to 350 here.

3. Tomato basil starts with a little EVOO, and garlic put through the garlic press. We love garlic in this house so, its a LOT of garlic. 

4. Add a can of diced tomatoes (crushed or puree will work as well, use whatever strikes your fancy!), a little salt & pepper, a little sugar (helps with the acidity) and bring to a boil.

5. Once at a boil tear some fresh basil and throw it in with the tomato sauce. Add however much you'd like.

Right about this time your pasta should be finishing up, along with your chicken.

6. Drain pasta and place in casserole dish and ladle some of that yummy tomato basil sauce over the pasta.

7. Place chicken over pasta and ladle the rest of that tomato goodness on top, and sprinkle with fresh parm and pine nuts...I threw on some more basil.

8. Throw the dish in the oven for about 15 mins and enjoy!