My favorite Pre-Gluten-Free food was Italian. Nothing fancy. Just loads of pasta and anything covered in tomato sauce and cheese. I loved it so much that one year my sister took me out for an all-you-can-eat pasta dinner for my birthday. (I was also, unbeknownst to me, 4 weeks pregnant with twins, and got so sick I couldn’t actually eat anything, but it was still one of the nicest birthday gifts. )
It didn’t take me long after I went gluten-free to try to recreate my favorites. Way back when I went gluten-free, rice stick noodles were the only “spaghetti” without gluten, so that’s what I would use. I still prefer the texture to the new gluten free noodles. This Parmesan Chicken recipe has evolved over the years and I think I finally have something company worthy. Next week I’ll be sharing a vegetarian version, Tofu Parmesan.
I'm so glad you dropped by!
I'm a wife, mom of four, homeschooler and world traveler.
I've been gluten free for almost 20 years and I share tips and recipes especially for gluten free beginners on knowgluten.me