Gluten-Free Pasta with Chicken and Vegetables
Delight your taste buds with this vibrant Gluten-Free Pasta with Chicken and Vegetables recipe, perfect for a nourishing yet flavorful weeknight dinner. Tender bites of chicken are pan-seared to golden perfection and paired with a medley of colorful veggies—crisp red bell pepper, zucchini, juicy cherry tomatoes, and nutrient-rich baby spinach—all tossed with al dente gluten-free pasta for a healthy and satisfying dish. The zesty kick of fresh lemon juice and the option of a sprinkle of Parmesan cheese add layers of irresistible flavor. Ready in under 40 minutes and naturally gluten-free, this wholesome pasta dish is ideal for anyone seeking a hearty, balanced meal without compromising on taste or dietary needs.
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Recipe Information
Ingredients
- 12 oz gluten-free pasta
- 2 pieces boneless skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1.5 cups cherry tomatoes, halved
- 3 cups baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp lemon juice
- 0.5 cup grated Parmesan cheese (optional)
Instructions
1. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, cut the chicken breasts into bite-sized pieces.
3. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chicken pieces and cook for 6-8 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Add the sliced red bell pepper and zucchini to the skillet. Sauté for 5-6 minutes until they begin to soften.
6. Stir in the cherry tomatoes and cook for another 2-3 minutes until they begin to release their juices.
7. Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
8. Return the cooked chicken to the skillet and season with salt, black pepper, and lemon juice. Stir well to combine.
9. Add the cooked pasta to the skillet, tossing everything together to ensure the pasta is well-coated with the vegetables and chicken mixture.
10. Serve warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 15.5 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1518 mg | 117% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2462 mg | 52% | |
*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.
