Gluten Free Chicken Pesto Pasta
This is a dish I make from my head. I've made it so many times it's just a guide now. With store bought pesto it's a quick weeknight meal.
Servings 4 people
Calories 734kcal
Ingredients
- 1 lb gluten free pasta
SAUCE
- 2 tablespoon olive oil
- 8 oil-packed, sun-dried tomatoes , thinly sliced
- 1 red pepper , thinly sliced
- 1 yellow pepper , thinly sliced
- 8 oz asparagus , cut in 1 inch pieces
- 1 lb boneless, skinless chicken breasts , sliced thin
- salt and pepper
- 6 tablespoon pesto
- ¼-½ cup pasta water or gluten free chicken stock or white wine
- ¼ cup Parmesan cheese
- freshly ground black pepper
Instructions
- Heat 1 tablespoon olive oil in large sauté pan or wok on medium-high heat.
- Sauté peppers and asparagus stirring frequently until lightly charred and softened, about 10 minutes. Transfer to a bowl with the sun-dried tomatoes.
- Add remaining 1 tablespoon oil to pan.
- Season chicken slices with salt and pepper.
- Sauté chicken stirring until all meat is cooked through, 5-7 minutes. Transfer to bowl with vegetables and set aside.
- Cook pasta according to package directions.
- Drain pasta saving some of the pasta water if desired. Return pasta to the pot. Add pesto and liquid and gently stir to create a sauce.
- Add chicken and vegetables, toss and serve.
- Sprinkle with Parmesan cheese and freshly cracked black pepper.
Notes
Use the oil from the jar of sun-dried tomatoes instead of olive oil for extra flavour.
Nutrition
Serving: 1person | Calories: 734kcal | Carbohydrates: 92g | Protein: 40g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 524mg | Potassium: 760mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2033IU | Vitamin C: 103mg | Calcium: 138mg | Iron: 4mg
