Gluten-Free Pasta with Chicken and Vegetables

Indulge in the ultimate weeknight dinner with this vibrant Gluten-Free Pasta with Chicken and Vegetables! Featuring tender gluten-free pasta tossed with juicy, golden-browned chicken, and an array of colorful vegetables—like sweet red bell peppers, zucchini, and fresh cherry tomatoes—this recipe is as nutritious as it is satisfying. Enhanced with fragrant garlic, a bright splash of lemon juice, and a generous handful of baby spinach, every bite is a celebration of fresh, wholesome flavors. Ready in just 40 minutes, this easy, one-pan wonder is perfect for busy families, catering to gluten-free diets without sacrificing taste. Top it off with optional Parmesan cheese for a creamy finish, and serve it warm for a hearty, comforting meal that everyone will love. Keywords: gluten-free pasta recipe, chicken and vegetable pasta, easy weeknight dinner

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz gluten-free pasta
• 2 pieces boneless skinless chicken breasts
• 3 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 1.5 cups cherry tomatoes, halved
• 3 cups baby spinach
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp lemon juice
• 0.5 cup grated Parmesan cheese (optional)

Directions

Step 1

1. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.

Step 2

2. While the pasta is cooking, cut the chicken breasts into bite-sized pieces.

Step 3

3. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the chicken pieces and cook for 6-8 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 4

4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 5

5. Add the sliced red bell pepper and zucchini to the skillet. Sauté for 5-6 minutes until they begin to soften.

Step 6

6. Stir in the cherry tomatoes and cook for another 2-3 minutes until they begin to release their juices.

Step 7

7. Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.

Step 8

8. Return the cooked chicken to the skillet and season with salt, black pepper, and lemon juice. Stir well to combine.

Step 9

9. Add the cooked pasta to the skillet, tossing everything together to ensure the pasta is well-coated with the vegetables and chicken mixture.

Step 10

10. Serve warm, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1520.7g)

Amount per serving	% Daily Value*
Calories	2214.7

Total Fat 92.8g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 5.1g
Cholesterol 391.0mg	0%
Sodium 3362.1mg	0%
Total Carbohydrate 164.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 15.5g
Protein 172.5g	0%

Vitamin D 17.4IU	0%
Calcium 1518.1mg	0%
Iron 9.1mg	0%
Potassium 2461.5mg	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: 38.2%

Protein: 31.6%

Carbs: 30.2%