Dairy-Free Pasta with Chicken and Vegetables

Discover the ultimate comfort dish with this vibrant and wholesome Dairy-Free Pasta with Chicken and Vegetables. This recipe brings together tender slices of perfectly seasoned chicken, sautéed garden-fresh vegetables, and gluten-free pasta, all tossed in a light, flavorful sauce made with dairy-free chicken broth and juicy diced tomatoes. Infused with Italian seasoning and a hint of garlic, this dish is a crowd-pleaser that’s both hearty and nutritious. Ready in just 40 minutes, it’s an ideal weeknight dinner for anyone seeking a dairy-free, gluten-free meal that doesn't skimp on flavor. Garnish with fresh basil for an extra touch of brightness and serve this satisfying pasta creation straight from the skillet to your table!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 piece small onion, chopped
• 3 pieces garlic cloves, minced
• 1 piece red bell pepper, sliced
• 1 piece zucchini, sliced
• 2 cups baby spinach
• 1 cup dairy-free chicken broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces gluten-free pasta
• 0.25 cup fresh basil, chopped (optional)

Directions

Step 1

Start by seasoning the chicken breasts with salt and pepper on both sides.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown.

Step 4

Remove the chicken from the skillet and set aside to rest for a few minutes. Slice the chicken into strips after it cools slightly.

Step 5

In the same skillet, add the remaining tablespoon of olive oil.

Step 6

Add the chopped onion and sauté for about 3 minutes, until translucent.

Step 7

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 8

Add the sliced red bell pepper and zucchini to the skillet. Sauté the vegetables for about 5 minutes until they start to soften.

Step 9

Pour in the diced tomatoes (with their juices) and the dairy-free chicken broth.

Step 10

Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a simmer.

Step 11

Meanwhile, cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.

Step 12

Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

Step 13

Return the sliced chicken to the skillet, stirring to combine and heat through.

Step 14

Combine the cooked pasta with the chicken and vegetable mixture, tossing everything together until well coated.

Step 15

Taste and adjust seasoning if necessary.

Step 16

Serve hot, garnished with chopped fresh basil if desired.

Nutrition Facts

Serving size	(1888.4g)

Amount per serving	% Daily Value*
Calories	1889.9

Total Fat 71.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 8.5g
Cholesterol 303.7mg	0%
Sodium 4080.0mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 23.7g
Protein 130.8g	0%

Vitamin D 3.5IU	0%
Calcium 505.4mg	0%
Iron 13.3mg	0%
Potassium 2824.7mg	0%

*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.

Source of Calories

Fat: 34.9%

Protein: 28.3%

Carbs: 36.8%