Dairy Free Chicken Pasta Primavera Gluten Free
Brighten up your dinner table with this Dairy-Free Chicken Pasta Primavera, a gluten-free delight that's as wholesome as it is flavorful. This vibrant recipe features tender gluten-free pasta tossed with juicy, pan-seared chicken, a medley of fresh, colorful veggies like zucchini, broccoli, and red bell peppers, and a creamy, dairy-free sauce made from almond milk and nutritional yeast. The sauce thickens beautifully with a touch of arrowroot powder, while fresh basil and a splash of lemon juice add a burst of uplifting freshness. Perfect for weeknight meals or a light and satisfying weekend dinner, this pasta primavera is a healthy, allergy-friendly option the whole family will love. Bonus: it's ready in just 40 minutes!
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Recipe Information
Ingredients
- 12 oz Gluten-free pasta (e.g., penne or fusilli)
- 2 pieces Chicken breasts, boneless and skinless
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 piece Red bell pepper, thinly sliced
- 1 piece Zucchini, sliced into half-moons
- 1 cup Broccoli florets
- 1 cup Cherry tomatoes, halved
- 1.5 cups Unsweetened almond milk
- 1 tbsp Arrowroot powder (or cornstarch)
- 3 tbsp Nutritional yeast
- 2 tbsp Lemon juice, freshly squeezed
- 2 tbsp Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Drain and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, broccoli florets, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
While the vegetables cook, whisk together the almond milk, arrowroot powder (or cornstarch), and nutritional yeast in a small bowl until smooth.
Pour the almond milk mixture into the skillet with the vegetables. Stir well and bring the mixture to a simmer over medium heat. Let it cook for 2-3 minutes until the sauce thickens.
Add the cooked pasta, sliced chicken, cherry tomatoes, lemon juice, and chopped basil to the skillet. Toss everything together gently until well combined and heated through.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice, if needed.
Serve warm, garnished with extra basil if desired, and enjoy your Dairy-Free Chicken Pasta Primavera (Gluten-Free)!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 19.3 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 847 mg | 65% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2764 mg | 59% | |
*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.
