serves / makes 4
15 prep time
15 mins cooking time


Pasta is such an easy meal to prepare and there are some great gluten free options out there to try. Rather than go for the traditional tomato based sauce I decided to try and make something lighter so went with a simple leek and lemon sauce. To compliment the spaghetti I served it with a piece of paprika coated chicken. Perfect for a quick, simple but tasty gluten and dairy free mid-week dinner.




  • 4 chicken breasts
  • 200g gluten free spaghetti
  • salt and pepper for seasoning
  • 1 tablespoon paprika
  • 1 teaspoon basil
  • 1 teaspoon mild chilli powder
  • 3 garlic cloves, minced
  • 1 leek, finely sliced
  • 200ml chicken stock
  • 3 tablespoons lemon juice
  • 2 teaspoons parsley
  • 1 teaspoon dairy free spread


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  1. Place the spaghetti in a large pan of boiling water and cook for 12 minutes or per the packet instructions
  2. Flatten each of the chicken breasts into thin chicken steaks
  3. Mix together the paprika, chilli and basil
  4. Rub onto the chicken
  5. Heat a drizzle of oil oil in shallow pan over a medium heat
  6. Cook the chicken for 3-4 minutes on each side
  7. In another pan add a drizzle of olive oil, the garlic and leek
  8. Saute for a couple of minutes
  9. Add the chicken stock and lemon juice
  10. Season with salt and pepper
  11. Simmer for 2 minutes
  12. Add in the teaspoon of dairy free spread and parsley
  13. Stir the spaghetti through the sauce until well coated
  14. Serve with the chicken

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