As usual, you will want to check to make sure all of your ingredients are gluten free. Also as usual, the less extra ingredients or additives the better!
Garlic (fresh cloves)
Diced tomatoes (canned or fresh)
Your favorite GF tomato sauce (I like Amy's tomato basil or marinara sauces)
Your favorite GF pasta (I like Ancient Harvest quinoa linguine)
Olive Oil (preferably extra virgin)
Whole white onion
Spices (thyme, oregano, white pepper, Kosher salt, basil)
Your favorite cheese topper (mine would be a nice Romano or Manchego)
Add a dash or two of olive oil and a pinch of salt to your pasta water, then bring it to a boil.
Once the pasta water is at a full boil, add your pasta. Be sure to separate the clumps frequently with a large pasta fork.
Dice up your garlic and onion, and begin sautéing them in a large, deep pan on medium heat.
Slice up your mushrooms and add those to the sauté.
Add your ground chicken, and be sure to break up the clumps into manageable sizes as it cooks.
Add your spices and remember to go light on the salt since you are adding kalamata olives. I usually just do a pinch of each to cover the ingredients in the pan. Also go light on the oregano, as too much will turn things a bit bitter.
Slice up those olives and add them to the sauté.
Once your sauté is lightly cooked, add your diced tomatoes and sauce. Cover this and let it simmer until the noodles are done.
When the noodles are done, strain them, then rinse them with hot water and put them back in the pan. Add a dollop of butter to the pasta and stir it in, then cover the pot.
Taste test the sauce (and make sure you cool your spoonful first!). If it seems a little tart, add a splash of red wine. If it seems a little bitter, add a teaspoon of honey. Stir in your changes and then retest.
As a final touch, add a couple of splashes of olive oil to the sauce, and stir that in.
Now you can serve up your pasta. Just grate up some of your favorite cheese and you're ready to go.