Dairy-Free Pasta with Chicken and Vegetables
Savor the ultimate comfort dish with this Dairy-Free Pasta with Chicken and Vegetables, a wholesome and flavorful meal perfect for weeknight dinners. Packed with tender slices of golden-browned chicken, a vibrant medley of sautéed red bell pepper, zucchini, and baby spinach, and tossed in a light, dairy-free tomato and herb sauce, this recipe delivers on both taste and nutrition. Featuring gluten-free pasta, it's an excellent option for those with dietary restrictions, offering a satisfying balance of protein, fresh vegetables, and aromatic Italian seasonings. Ready in just 40 minutes, this one-pan meal is as convenient as it is delicious. Garnish with fresh basil for an extra pop of flavor, and enjoy a dish that's hearty, healthy, and entirely dairy-free!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 piece small onion, chopped
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, sliced
- 1 piece zucchini, sliced
- 2 cups baby spinach
- 1 cup dairy-free chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces gluten-free pasta
- 0.25 cup fresh basil, chopped (optional)
Instructions
Start by seasoning the chicken breasts with salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown.
Remove the chicken from the skillet and set aside to rest for a few minutes. Slice the chicken into strips after it cools slightly.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and sauté for about 3 minutes, until translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Sauté the vegetables for about 5 minutes until they start to soften.
Pour in the diced tomatoes (with their juices) and the dairy-free chicken broth.
Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.
Meanwhile, cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Return the sliced chicken to the skillet, stirring to combine and heat through.
Combine the cooked pasta with the chicken and vegetable mixture, tossing everything together until well coated.
Taste and adjust seasoning if necessary.
Serve hot, garnished with chopped fresh basil if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 23.7 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2825 mg | 60% | |
*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.
