Pesto Chicken with Penne and Roasted Zucchini

Gluten-free penne tossed with sautéed chicken breast, tender zucchini rounds, and nut-free basil pesto, finished with grated Parmesan.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.56/serving

Dietary

• Gluten-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• one-pot
• sauté
• comfort food
• quick

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into bite-sized cubes)
• 12 ounce gluten-free penne pasta (uncooked)
• 2 zucchinis (medium, sliced into half-moons)
• 1 cup cherry tomatoes (halved)
• 0.5 cup basil pesto (nut-free)
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Bring a large pot of salted water to a boil, add gluten-free penne pasta, and cook for 10 minutes until al dente; reserve 1/4 cup pasta cooking water, then drain pasta.
2. While pasta cooks, season chicken breast pieces with half of the salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat, add chicken, and cook for 5 to 6 minutes until browned and cooked through (165°F).
4. Add sliced zucchini, halved cherry tomatoes, and remaining salt and black pepper to the skillet; sauté 4 minutes until zucchini is tender.
5. Reduce heat to low, add drained penne, prepared basil pesto, and 2 tablespoons of reserved pasta water to the skillet, tossing gently for 1 minute to coat everything evenly.
6. Divide among bowls and sprinkle with grated Parmesan cheese before serving.

Notes

Gluten-free pasta stays firmest when reheated with a splash of water or olive oil.

Nutrition (per serving)

• Calories: 630
• Protein: 34.5 g
• Carbohydrates: 74.1 g
• Fat: 23.6 g
• Fiber: 6.2 g
• Sodium: 845 mg
• Saturated Fat: 3.5 g
• Sugar: 4.3 g
• Cholesterol: 82 mg