Chicken with Peppers and Pasta Gluten Free
Elevate your weeknight dinner routine with this vibrant and satisfying Gluten-Free Chicken with Peppers and Pasta recipe! Featuring tender strips of seasoned chicken, a colorful trio of bell peppers, and perfectly cooked gluten-free pasta, this one-skillet wonder is brimming with fresh, bold flavors. A light yet flavorful sauce made with garlic, chicken broth, and a hint of red pepper flakes ties everything together, while optional Parmesan cheese and fresh parsley add a final touch of indulgence. Ready in just 40 minutes, this dish is perfect for busy families or anyone craving a wholesome, gluten-free meal full of bright, zesty goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Gluten-free pasta
- 1 lb Boneless, skinless chicken breasts
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 3 tbsp Olive oil
- 3 Garlic cloves
- 0.5 tsp Crushed red pepper flakes
- 1 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Fresh parsley
- 0.25 cup Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then set the pasta aside.
While the pasta is cooking, slice the chicken breasts into thin strips or bite-sized pieces. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
Thinly slice the red, yellow, and green bell peppers. Mince the garlic cloves.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the sliced bell peppers and cook for 4-5 minutes, stirring occasionally, until the peppers begin to soften.
Reduce the heat to medium and add the minced garlic and crushed red pepper flakes. Sauté for 1 minute, stirring to release the garlic's aroma.
Pour in the chicken broth and reserved pasta cooking water. Stir to combine, then bring the mixture to a simmer. Allow the sauce to cook for 2-3 minutes.
Add the cooked chicken back into the skillet, stirring to coat it in the sauce. Taste and adjust seasoning with the remaining salt and black pepper if necessary.
Add the cooked gluten-free pasta to the skillet, tossing everything together to evenly combine.
Garnish the dish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.1 g | ||
| Protein | 181.8 g | 364% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 867 mg | 67% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
