First, you will want to preheat your oven to 400 degrees and get all of your ingredients chopped, measured and ready to go. Chop the onion, peppers, parsley, slice the olives and mince the garlic, put aside. Measure out the chicken broth/stock and tomato sauce and paprika, set aside. The spaghetti needs to be broken into 2 inch pieces. You can do this by simply breaking it by hand (can be messy) or you can roll it up in a towel, place it on the counter and extend 2 inches over the edge and then break, repeating until you break it all. Then unroll the towel to reveal of the broken spaghetti.
Saute the Veggies
Put an oven proof skillet on the stove at medium heat. Once the skillet is heated, add the olive oil. When the olive oil is heated, add the onions and cook until softened. Then, add the peppers and garlic and cook until the peppers are soft, about 10 minutes. Mix in the paprika and stir for about 30 seconds to mix well with the peppers and onions.
Make the Sauce
Add the chicken broth/stock, tomato sauce and black olives to the skillet. Season to taste with salt and pepper and bring to the boil. Add the broken gluten free spaghetti to the skillet. Do NOT stir the spaghetti; just press it down gently so it is completely covered by the sauce.
Into the Oven
Cover the skillet and place into the oven for 20 minutes. REMEMBER when you take it out of the oven, the handle will be hot, use a hot pad. AND, the cover will be hot. I say these things because I have learned the hard way (well, yes, I burned myself!).
Check the seasoning and add more salt and pepper if necessary or needed. Stir in 3/4th of the chopped parsley (reserved the 1/4 parsley for garnish) and then squeeze the lemon juice over the pasta.
Here are links to some of the ingredients I used in this recipe: