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Gluten Free Chicken Pesto Pasta in a blue bowl.

Chicken Pesto Pasta

This is a dish I make from my head. I've made it so many time it's now just a guide. With store bought pesto it's a quick everyday meal.
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Course: Main Course
Cuisine: Italian
Keyword: Chicken Pesto Pasta
Servings: 4 people
Author: Cinde Little

Ingredients

  • 1 lb gluten free pasta

SAUCE

  • 2 tablespoon olive oil or oil from the jar of sun-dried tomatoes
  • 8 oil-packed, sun-dried tomato halves, 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 liquid (pasta water, gluten free chicken stock or white wine)*
  • ¼ cup Parmesan cheese
  • freshly grond 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.