Crispy chicken macaroni
crispy macaroni, that divine macaroni that everyone loves!
Servings: 4
Ingredients
- 1 ½ t. (375 ml) macaroni and quinoa, dry
- 2 (about 400g) chicken breasts, raw
- 4 tomatoes, diced
- 4 t. (1L) spinach, chopped
- ⅔ t. (160 ml) gluten-free breadcrumbs
- 1 tbsp (15 ml) oregano, dried
- Salt and pepper (to taste)
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Lightly season the chicken with salt and pepper, place on the baking sheet and bake for 40 minutes.
- In a large pot, cook pasta according to instructions.
- When chicken is cooked through, slice breasts crosswise into small strips.
- In a large bowl, combine macaroni, tomatoes, spinach, chicken and oregano. Season to taste with salt and pepper and mix well.
- Pour into a large, deep ovenproof dish and sprinkle the entire surface with gluten-free breadcrumbs.
- Place in the oven at "Broil" for a few minutes, until a nice golden crust forms.
Notes
Recipe by the Épithélia team,