This chicken dish very closely resembles Chicken Cacciatore.  The process is somewhat different - as I made it into a chicken cheese bake in the oven.   We had this dish served over pasta, however, it would also be tasty served over rice.
Life in my neck of the woods is getting super super busy with work.  I may take a hiatus from the blog for a while.  I will see how busy my schedule becomes over the summer months.  (I worked 7 days this week...I am one tired "puppy"...but I do love it too!)   🙂
680 ml. Basil Passata
water added to the passata jar, shake up, to equal 1/4 of the jar
6-8 chicken pieces, breasts and thighs, skin on bone in
salt and pepper
1 Tblsp. Extra Virgin Olive Oil
2 large crimini mushrooms sliced and roughly chopped
1/2 green pepper, thinly sliced
2 large garlic cloves, minced
1 onion, halved then thinly sliced
2 Tblsp.  balsamic vinegar
2 Tblsp. water
Parmesan Cheese
Asiago Cheese
Here is a picture of the sliced veggies:
Heat up a frying pan on medium heat with the EVOO.  Season the chicken with salt and pepper.  Heat the pan for at least five minutes, then add the chicken pieces skin side down.  Do not turn over for at least 5-6 minutes so the skin will get nice and golden.  Once turned, leave in the pan for 2 more minutes, then transfer the chicken to a platter.
Turn the heat down to low/medium and and in the mushrooms sauteing until golden.  Then add in the sliced onions, season with salt and pepper.  Saute until the onions begin to get some golden color, then add in the peppers and minced garlic.  Saute another 2-3 minutes.
Add in the Balsamic vinegar and 2 Tblsp. of water, scraping up any brown bits.  Continue to saute until all the liquid is evaporated.  Transfer to a casserole dish.  Preheat the oven to 350 degrees.
Add the onion pepper mixture to the bottom of your casserole dish.
Then lay down the chicken pieces on top, as well as any of the juices in the platter.  Pour the Passata sauce throughout the chicken.  Add the water to the passata jar, shake up, the add evenly through out the passata.  Generously spread grated Parmesan cheese through out the casserole and place in the oven uncovered.
Bake for 40 minutes then remove from the oven and top with a generous amount of Asiago cheese.  Return to the oven for another 5-10 minutes.  Serve over gluten free pasta, or rice.

We live for asparagus season in this household.  When it arrives - we have asparagus dishes pretty much every day.  Here is an interesting article on the health benefits of this power food.
This is not so much of a recipe, but more of a method - so easy, and so tasty.  I'll also post some of our favorite asparagus recipes to entice your taste buds.
ROASTED ASPARAGUS AND TOMATOES WITH FETA CHEESE AND POACHED EGGS:
8 fresh asparagus spears
feta cheese
dash of season salt - I used this one
dash of balsamic vinegar
3 small tomatoes sliced
splash of olive oil
salt and pepper
Preheat the oven to 375 degrees.  Add the asparagus to a roasting pan along with the tomatoes, and a sprinking of feta cheese, olive oil, season salt, balsamic vinegar, salt and pepper tossing to combine.
Roast for 20 minutes and serve along side a poached egg.  This dish is lovely on it's own, or as a side dish to any main meal.
Onto more asparagus dishes:
ROASTED ASPARAGUS BACON CHEESE TART:
Then we have a lovely CREAM OF ASPARAGUS VEGETABLE SOUP:
One of my very favorite risotto's:  VEGETARIAN RISOTTO:
And finally a delicious SHRIMP AND ASPARAGUS SALAD:
Recently, I had a most delicious asparagus dish at a restaurant - it was to die for.  It was asparagus wrapped in goats cheese and polenta.  It looked difficult to make, but I will give it a try, and keep everyone posted if it works out. Not holding my breath here...but wish me luck!

If you read my blog, you may know I am not a fan of jarred pasta sauces.  This is so true.  There are a number of quick and easy pasta sauces on my blog that you can check out.  Now having said that.....yes having said that.....I found a jarred pasata sauce that is to die for.  Mutti Pasata Sauce from Italy contains only a few ingredients:  Strained tomatoes, fresh basil, salt and basil extract.  That is it, nothing else is added. Dang this is good - I could not do better myself.  Such simple ingredients is all it takes.  Simple is absolutely the best, and Italians know that better than anyone, in my humble opinion.  Mutti Pasata sauce, from Italy will always be in my pantry.  There is no paid advertisement here - just wanting to share some love.
Onto my next new love.  I recently found a new Organic Brown Rice Spaghetti - San Zenone Gluten Free Organic Brown Rice Pasta. Once again, made in Italy (Northern Italy) and imported to Canada..wow.  This is by (so far) the best gluten free spaghetti I have ever tried.  It is thinly cut - actually it is more like a Spaghettini than a regular spaghetti.  The package says to cook in salted boiling water for 5-7 minutes.  For some reason mine took 9, but no big deal.  It was superb.  I loved the texture, the thinness of the pasta, it was perfect.
I will always en devour to make homemade....however, this particular night I had worked a 10 hour day.  I was toast.  Seriously, toast.
So, for this dish, I heated up a medium dutch oven with EVOO on low heat.  Once heated I added 2 sliced shallots, and 3 minced garlic cloves.  Sauted for 5 minutes, then poured in the pasata sauce, 1/4 cup of water, and a good tblsp. of dried rubbed Greek Oregano.  Brought to a simmer, then added in 2 cups of cooked sliced chicken pieces.
Season with salt and pepper, then serve over the cooked gf pasta.  DH and I were both in heaven.  After a long long day...if you can find simple pure ingredients like this - I say go for it with gusto!   Buon Appettito,  Bueno, mucho Buneo!  Delizioso!  (just a guess on the words here guys... I absolutely have no Italian language). ..but them Italians...I love em! 🙂

This might be my new favorite salad....so good!  We have a deli downtown that makes a very good Thai Broccoli Salad, which I will often have for lunch when I am at work.  One day, I decided to ask them for the recipe...thinking they probably would not give it to me, however, it never hurts to ask, all they can say is no right?  Well no it was.  So I thought no matter, I'll go home and make it myself.  And you know what?  From now on I will be bringing my own Thai Broccoli Salad for lunch.
This salad makes a generous serving for two, so just double the recipe for more.
2 1/2 cups organic broccoli florets
2 broccoli stalks, peeled, sliced in half, quartered and diced
zest of 1/2 a fresh lime
just over 1/4 cup diced red onion
handful of finely chopped fresh cilantro
toasted sesame seeds
Dressing:
2 big Tblsp. Gluten Free Soy Sauce or more to taste
1 tsp. Thai Kitchen Red Curry Paste
juice of one lime
1/2 to 1 tsp. toasted sesame seed oil or to taste
1 big tsp. Agave Nectar
1 big Tblsp. peanut butter
Add the broccoli florets to boiling water, and boil 1 minute.  Drain and add to an ice bath to stop the cooking.
Drain and add to a bowl, with the diced broccoli stalks, lime zest, and fresh cilantro.
In another bowl mix up the dressing ingredients - whisking well.  Pour over the broccoli, and toss well to coat.  Sprinkle toasted sesame seeds over the top and refrigerate a couple of hours to marinate.  Before serving, toss well and enjoy!