Gluten-free Chicken and Broccoli Pasta

 

Last week I made this quick and easy dinner using only a few ingredients.  My husband does not have to eat gluten-free and generally does not like gluten-free pasta, but he could not tell the difference in this recipe.  The dish  takes about 30 minutes from start to finish, including chopping the vegetables.  I had homemade chicken broth on hand to use, but you can also use a good, organic chicken or vegetable broth.  Other vegetables could also be used in place of the broccoli or sun-dried tomatoes.  You could also add mozzarella cheese or Daiya dairy-free cheese in place of the Parmesan.

Comment below and let me know if you try this recipe.

Broccoli-Chicken Penne Pasta
(Gluten and Dairy Free)

1 12 oz. package gluten-free penne pasta
2 Tbl. extra-virgin olive oil
½ large onion, chopped
4 cloves garlic, minced
1 lb. boneless chicken breasts, cut into 1 in. cubes
8 cups broccoli florets
4 oz. sun-dried tomato strips
½ teaspoon sea salt
¼ teaspoon black pepper
2 cups chicken or vegetable broth
2 tablespoons fresh basil, chopped
grated Parmesan cheese (optional)

Bring a large pot of water to boil and cook the pasta according to package directions.

Heat the olive oil in a large frying pan.  Sauté the onion and garlic until soft.  Add the chicken and cook until no longer pink.  Add the broccoli and cook for five minutes.  Add tomatoes, salt, pepper and broth to pan and cook until chicken is done and broccoli is crisp-tender.  Add the drained, cooked pasta, basil and stir until well mixed.

Serve in individual bowls topped with grated cheese, if not dairy sensitive.

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