Dairy Free Chicken Pasta Primavera Gluten Free

Brighten up your dinner table with this Dairy-Free Chicken Pasta Primavera, a gluten-free delight that's as wholesome as it is flavorful. This vibrant recipe features tender gluten-free pasta tossed with juicy, pan-seared chicken, a medley of fresh, colorful veggies like zucchini, broccoli, and red bell peppers, and a creamy, dairy-free sauce made from almond milk and nutritional yeast. The sauce thickens beautifully with a touch of arrowroot powder, while fresh basil and a splash of lemon juice add a burst of uplifting freshness. Perfect for weeknight meals or a light and satisfying weekend dinner, this pasta primavera is a healthy, allergy-friendly option the whole family will love. Bonus: it's ready in just 40 minutes!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Gluten-free pasta (e.g., penne or fusilli)
• 2 pieces Chicken breasts, boneless and skinless
• 3 tbsp Olive oil
• 3 cloves Garlic cloves, minced
• 1 piece Red bell pepper, thinly sliced
• 1 piece Zucchini, sliced into half-moons
• 1 cup Broccoli florets
• 1 cup Cherry tomatoes, halved
• 1.5 cups Unsweetened almond milk
• 1 tbsp Arrowroot powder (or cornstarch)
• 3 tbsp Nutritional yeast
• 2 tbsp Lemon juice, freshly squeezed
• 2 tbsp Fresh basil, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions. Drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant.

Step 4

Add the red bell pepper, zucchini, broccoli florets, and a pinch of salt to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.

Step 5

While the vegetables cook, whisk together the almond milk, arrowroot powder (or cornstarch), and nutritional yeast in a small bowl until smooth.

Step 6

Pour the almond milk mixture into the skillet with the vegetables. Stir well and bring the mixture to a simmer over medium heat. Let it cook for 2-3 minutes until the sauce thickens.

Step 7

Add the cooked pasta, sliced chicken, cherry tomatoes, lemon juice, and chopped basil to the skillet. Toss everything together gently until well combined and heated through.

Step 8

Taste and adjust the seasoning with additional salt, pepper, or lemon juice, if needed.

Step 9

Serve warm, garnished with extra basil if desired, and enjoy your Dairy-Free Chicken Pasta Primavera (Gluten-Free)!

Nutrition Facts

Serving size	(1755.6g)

Amount per serving	% Daily Value*
Calories	1761.7

Total Fat 65.7g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 295.8mg	0%
Sodium 2925.0mg	0%
Total Carbohydrate 154.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 19.3g
Protein 145.5g	0%

Vitamin D 135.2IU	0%
Calcium 846.7mg	0%
Iron 13.1mg	0%
Potassium 2763.6mg	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: 33.0%

Protein: 32.5%

Carbs: 34.6%