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Gluten-Free Pesto Chicken and Vegetable Pasta
Created by: Howcan Team
Ingredients
- 8 oz gluten-free pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1/2 cup gluten-free pesto
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the gluten-free pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cherry tomatoes and broccoli florets. Cook for 3-4 minutes, or until the vegetables are tender-crisp.
- Add the cooked pasta and chicken back to the skillet. Stir in the gluten-free pesto and cook for an additional 2-3 minutes, until everything is heated through.
- Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss to combine.
- Divide the pesto chicken and vegetable pasta among serving plates. Serve hot and enjoy!
Gluten-Free Pesto Chicken and Vegetable Pasta is a delicious and healthy dish that has gained popularity in recent years. This dish originated in Italy, where chefs combined traditional pesto sauce with gluten-free pasta, grilled chicken, and a variety of fresh vegetables. The dish has since spread to restaurants and home kitchens around the world, with chefs adding their own unique twists and variations. The key to a great Gluten-Free Pesto Chicken and Vegetable Pasta lies in the quality of the pesto sauce, the tenderness of the chicken, and the freshness of the vegetables. Today, this dish can be found in Italian restaurants and eateries that specialize in gluten-free cuisine. For a twist, some chefs also incorporate alternative proteins such as shrimp or tofu, making it a versatile and customizable dish for those with dietary restrictions.
35 min
4
450 calories
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