Hi there friends! Did you survive Halloween weekend? Ours was lots of fun and Princess Dani had a blast. I must say it was a little bittersweet for me as we were not all together as we have been on the past 20+ Halloween’s. Our oldest, Dustin (who just turned 22) lives on his own and though he did stop by and say hi and have a bowl of the yummy dinner I’m about to tell you about. He didn’t want to hang out and go trick or treating with his mom and little sister, weird right? Our other boy Dylan, who is 17, had to work until 8pm and also did not dress up or go trick or treating. Where did my babies go? Thank goodness I still have one left at home otherwise I may have drowned my sorrows in king size Kit Kat bars all night!
I have always tried to fuel my kids up with dinner before pounding the pavement and trick or treating on Halloween night. Some Halloween’s that meant ordering a pizza or like this weekend, it was making a simple but delicious dinner that I could whip up while Dad and Dani were carving pumpkins (nothing like waiting until the last-minute, right?).
The original recipe for this dish is from Damn Delicious.Net, which I found via Pinterest. It’s no wonder it is one of her most popular recipes. If you haven’t already, definitely head over to Chungah’s blog and check out all of her delicious recipes.
As Princess Dani is allergic to gluten, I modified the recipe slightly so that it is now 100% gluten-free.
What You’ll Need:
1 Tbsp. Olive oil
2 cloves garlic
1 onion, diced
8 oz. Italian sausage (ground beef or turkey would work too)
4 cups low sodium organic chicken broth
1 (14.5 oz.) can diced organic tomatoes
1 can white kidney beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 Tsp. chili powder
1 ½ Tsp. cumin
Salt and pepper to taste
10 oz. Gluten-Free elbow pasta
¾ cup shredded cheddar cheese
2 Tbsp. chopped fresh parsley leaves
In a large skillet or dutch oven, heat olive oil over medium heat. Add garlic, onion and Italian sausage and cook until browned, making sure to crumble the sausage as it cooks.
Stir in chicken broth, tomatoes, beans, chili powder and cumin. Season with salt and pepper to taste.
Bring to a simmer and add pasta. Bring to a boil, cover and reduce heat to simmer until pasta is cooked (about 10-12 minutes).
Remove from heat and top with cheese and return cover until the cheese is melted.
Garnish with a little more cheese, fresh parsley and serve immediately.
Barilla Gluten-Free pasta and Pacific Organic Low Sodium Chicken Broth are staples in my pantry.
The recipe feeds 4 with just enough for lunch the next day, which I may be eating as I type this! With the cooler weather finally here, it is a perfect warm dish for a cool fall evening. Enjoy!