This recipe begs you to use the fresh veggies from your garden or local farmers market…quick, easy and ohhh so delicious!  Make a double batch to ensure you’ll have leftovers.

Chicken & Vegetable Pasta

This recipe begs you to use the fresh veggies from your garden or local farmers market…quick, easy and ohhh so delicious! Make a double batch to ensure you’ll have leftovers.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course, Side Dish

Servings 4 people

Ingredients

  

• 2 cups peeled pearl onions (or frozen)
• 10 oz gluten-free pasta any shape will do
• 1 tbsp coconut oil
• 8 oz skinless boneless chicken breast halves, cut in bite-size pieces
• 8 oz broccolini trimmed & cut in pieces
• 1-2 tsp fresh italian parsley
• 1/2 tsp sea salt
• Crushed red pepper flakes
• 2 cups yellow/red cherry tomatoes
• 1 cup chicken broth

Instructions

 

• Cook pasta according to package directions. Reserve 1/2 – 1 cup cooking water.
• Drain pasta; set aside.
• While pasta cooks, in a 12-inch skillet cook chicken in hot oil over medium—high heat for 3 to 4 minutes, stirring occasionally.
• Add broccolini and fresh onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes.
• Add tomatoes, broth, reserved water, and pasta. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Keyword pasta

Gut Essen!

~eat well