Paleo Penne Pasta with Chicken
Indulge in a wholesome and flavorful meal with this Paleo Penne Pasta with Chicken, a gluten-free and grain-free twist on a classic favorite. Made with tender chicken breast, vibrant vegetables like zucchini, red bell pepper, and cherry tomatoes, and nutrient-packed paleo penne pasta crafted from almond or cassava flour, this dish is as nutritious as it is delicious. Tossed in fragrant garlic, fresh basil, and a light drizzle of olive oil and lemon juice, every bite bursts with Mediterranean-inspired goodness. Perfect for those following the paleo diet or seeking a healthier pasta alternative, this recipe comes together in just 40 minutes, making it ideal for busy weeknights. Serve it hot for a hearty, satisfying meal that’s both nourishing and irresistibly satisfying.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 8 ounces Paleo penne pasta (such as those made from almond flour or cassava flour)
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, thinly sliced
- 1 unit Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 1 handful Basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Begin by slicing the chicken breast into thin strips. Season them with salt and black pepper, evenly coating all sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet and cook for about 5 minutes, or until the vegetables begin to soften.
Meanwhile, bring a large pot of salted water to a boil. Cook the paleo penne pasta according to the package instructions. Note that paleo pasta tends to cook faster, so watch closely to avoid overcooking. Drain and set aside once cooked.
Add the cherry tomatoes to the skillet with the bell peppers and zucchini. Cook for an additional 2-3 minutes until the tomatoes start to soften.
Return the cooked chicken strips to the skillet, tossing everything together gently.
Add the cooked penne pasta to the skillet, drizzle with the remaining tablespoon of olive oil and lemon juice, and gently toss to combine all the ingredients.
Add the chopped basil leaves and adjust the seasoning with more salt and pepper if necessary.
Serve the Paleo Penne Pasta with Chicken hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 19.0 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2909 mg | 62% | |
*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.
