Chicken Leonardo (My recipe and gluten free)

I know what your saying. Another Italian dish, but you have to understand I owned an Italian restaurant and am married to an Italian girl.  Who's great grandparents owned an Italian restaurant too in Oregon.  So I have been introduced to some amazing recipes and dishes.  

I am introducing them to you, so that you may share them with your family too.  This is a wonderful dish and is ALL.gluten free.  Enjoy

Ingredients

1 Yellow Onion (sliced)

6 Cloves Garlic

7 Fresh Basil Leaves (sliced thin)

1 Cup Fresh Spinach

2 LBS Fresh Organic Chicken (any type will do with no bone)

1/2 Pound Hard Salami (diced)

1 Cup Chicken Stock

1 1/2 Cup Tomato Sauce

3 Large Artichoke Hearts (diced)

2 Fresh Tomatoes (diced)

1 TBL Dried Oregano

1 TBL Granulated Garlic

1 TBL Salt

1 TSP Black Pepper

1 TBL Dried Basil

Gluten Free Pasta

Getting Started

First turn oven on to 375 degrees

Now get your onion and slice it thin

Take a large pan and turn the heat on to medium high

Add Olive oil and allow it to heat up

Add your onions, but add slowly as you could splash yourself with oil

Cook the onions for a good 8 minutes

Turn heat down to medium low

Dice up your artichoke hearts, garlic and tomatoes

Season your chicken with half the spices on both sides

Now add your chicken to the onions and allow it to cook on one side for 5 minutes

Turn chicken over to other side and add your garlic, artichoke hearts and salami

Add salami

Add artichoke hearts 

Add tomatoes sauce

Add chicken stock

Stir together well and add diced tomatoes and the rest of your seasoning

Add your spinach

Put lid on top and add it to your oven for 35-40 minutes

While this cooks make your pasta

Take chicken dish out of oven

Grab a LARGE plate

Put your pasta down first and add your chicken with sauce

Dice up your basil and place on top and you are ready to eat like kings and queens

 This dish is great with a wonderful glass of Zinfandel and well maybe the bottle.  Have fun and Enjoy.