Alright, friends, gather 'round because I'm about to share something truly special. This isn't just *any* dinner recipe; it's a hug on a plate, a warm embrace on a chilly evening, and a delicious memory wrapped in gluten-free goodness. It's a dish that my grandmother, Nana Rose, used to make every Sunday, and let me tell you, no matter how many fancy meals I've had, nothing quite hits the spot like this. Now, Nana wasn't always gluten-free—this is actually a more recent adaptation. I remember her saying when I was a little girl, "Food should make you feel good, not just full," and this recipe definitely embodies both. It took a few attempts to get it *just* right sans gluten, but trust me, the result is so worth it. This isn't about missing out on the "real" thing; it's about creating something even better – a dish that's deeply comforting and completely within reach. It's perfect for family suppers, a cozy night in, or anytime you need a little extra love. So grab your aprons, and let's get started!

Here's What You'll Need

Before we dive into the nitty-gritty, let's make sure we have all our ingredients lined up. This recipe focuses on fresh, wholesome flavors – that's part of Nana's charm!

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (you can also use chicken breast if you prefer, but the thighs are *so* tender!)
• 1 teaspoon dried Italian herbs
• ½ teaspoon dried oregano ( Nana always said oregano was the soul of the dish!)
• Salt and freshly ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 cup gluten-free chicken broth
• ½ cup chopped fresh spinach (feel free to throw in more, Nana would always do that!)
• 1/4 cup grated Parmesan cheese (optional, but a lovely finishing touch)
• Your favorite gluten-free pasta (about 8 ounces, I'm partial to the brown rice varieties)

Let's Get Cooking: Step-by-Step Instructions

Okay, ready to channel your inner chef? Don't worry, this recipe is incredibly forgiving – it's more about the spirit than the strict rules.

1. Sauté the Aromatics: First, heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and sauté until softened, about 5 minutes. This is where the magic begins, folks – those onions need to just release their sweetness. Then, toss in the minced garlic and cook for another minute or so until it smells incredible (about 30 seconds). Be careful not to burn the garlic—it goes from fragrant to bitter quickly.
2. Cook the Chicken: Now, add in your chicken pieces and cook until browned on all sides. Don't worry about cooking it through at this stage; just get a nice sear. This little step adds loads of flavor! Sprinkle in the dried Italian herbs, and oregano, along with salt and pepper. Give it a good stir to make sure the chicken is coated in all that goodness.
3. Simmer the Flavors: Next, pour in the diced tomatoes (with their liquid), rinsed cannellini beans, and gluten-free chicken broth. Bring everything to a simmer, then reduce the heat to low, cover, and let it simmer for at least 20 minutes, or until your chicken is cooked all the way through and tender. This simmering time allows all the different flavors to mingle and deepen.
4. Add the Greens and Cheese: Stir in the fresh spinach, and let it wilt for about a minute. It'll turn bright green, which is your queue that it's ready. Then, sprinkle in the Parmesan cheese (if using), and give it one more gentle stir. This step adds a creamy, salty touch, making it oh-so comforting.
5. Cook your Pasta: While the sauce is simmering, cook your favorite gluten-free pasta according to the package directions. Remember to salt your pasta water like the sea— it makes a huge difference in flavor!
6. Combine and Serve: Finally, drain your pasta (don't rinse it!), and add it to the pot with the sauce or serve the sauce over the pasta, whichever you prefer. Toss gently to make sure the pasta is thoroughly coated in that delicious sauce. Serve it up immediately, while it's warm, and maybe top with a sprinkle of extra Parmesan cheese and a handful of fresh parsley or basil if you have some on hand.