Gluten Free Chicken Pesto Pasta
Author: Laura Blaine
Serves: Serves 4 - 6
- 10 oz. Gluten Free Fusilli or Penne Pasta
- Olive Oil
- 1tsp Minced Garlic
- Salt and Pepper
- 3-4 Chicken Breasts, chopped into bite sized chunks
- ⅓ cup Sun-dried Tomatoes in olive oil
- ½ cup Homemade or prepared Pesto
- Parmesan for serving (optional)
- Cook the pasta according to the package directions.
- While pasta is cooking, heat the grill to medium-high heat. Brush olive oil on both sides of the chicken. Season with salt, pepper and garlic.
- Grill the chicken breasts for 4-5 minutes on each side or until the chicken is cooked through.
- Drain the oil from the sun dried tomatoes and chop into smaller pieces if you prefer.
- Place empty pot used for pasta back on the stove at medium heat. Add sun dried tomatoes to the pan and saute for a few minutes, until fragrant.
- Add the pesto. Stir until incorporated.
- Stir in the cooked pasta and sliced chicken.
- Serve and top with finely grated parmesan cheese. Optional.
Recipe by at https://laurasglutenfreekitchen.com/2017/07/gluten-free-chicken-pesto-pasta/
3.5.3226