Gluten-Free Chicken Tomato Pasta
Savor the comforting flavors of this Gluten-Free Chicken Tomato Pasta, a wholesome, family-friendly dish that delivers classic Italian goodness with a healthy twist. Featuring tender bite-sized pieces of seasoned chicken, a rich tomato sauce infused with garlic, onion, and fragrant herbs like oregano and basil, and your favorite gluten-free pasta, this recipe guarantees a restaurant-quality meal right at home. With a garnish of fresh basil and a sprinkling of Parmesan, each serving is as vibrant as it is delicious. Ready in just 45 minutes and perfect for busy weeknights, this dish is a go-to for anyone craving a nourishing, gluten-free pasta recipe packed with bold, savory flavors.
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Recipe Information
Ingredients
- 12 oz Gluten-free pasta
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 14.5 oz Canned diced tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Slice the chicken breast into small bite-sized pieces and season with salt and pepper.
Add the chicken to the skillet and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and cook for about 3 minutes or until softened.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the canned diced tomatoes (with their juices) and tomato paste to the skillet.
Stir in the dried oregano, dried basil, salt, and black pepper.
Bring the mixture to a simmer and let cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken to the skillet, stirring it into the sauce. Let it heat through for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Sprinkle grated Parmesan cheese over the pasta and toss again to incorporate.
Serve the pasta hot, garnished with fresh basil leaves.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 20.8 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 811 mg | 62% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2889 mg | 61% | |
*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.
