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G-Free Pasta Primavera with Grilled Chicken
Prep time
Cook time
Total time
G-Free Pasta Primavera with Grilled Chicken
Author: Jeanette Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 chicken breasts, sliced
- kosher salt and black pepper
- McCormick Ground Garlic - gluten free
- 1 package Barilla Gluten Free Penne
- 3 tablespoons olive oil
- 2 large carrots, peeled and sliced diagonally
- 3 tablespoons butter
- 1 red bell pepper, sliced into strips
- 1 cup broccoli, cut into bite pieces
- 2 small zucchini, sliced diagonally
- 5 ounces white mushrooms, washed and sliced
- FOR THE SAUCE:
- ½ cup Swanson Chicken Broth - gluten free
- ½ large onion, diced
- 3 cloves garlic, minced
- ¼ cup white wine
- ½ cup heavy cream
- ½ cup shredded parmesan plus more for garnish
- ½ cup frozen peas
- ⅓ cup fresh basil leaves, chopped
- kosher salt
- black pepper
Instructions
- Cook the pasta according to package directions. Set aside.
- Preheat a cast iron grill pan. Drizzle some olive oil over chicken and season with ground garlic, salt and pepper.
- Grill the chicken about 3 to 4 minutes per side or until it's no longer pink. Set aside.
- Heat a large skillet over medium heat. Add 2 tablespoons of olive oil. Add the carrots and cook for 1 minute then add the bell peppers and broccoli. Cook fro 2 minutes then set aside.
- Add butter to the same skillet then add the mushrooms and zucchini, cook until soften about 3 to 4 minutes. Remove the vegetables and add them to the other vegetables, set aside.
- In the same skillet, add 1 tablespoon of butter then the onions and garlic. Saute until translucent about 5 minutes. Add the chicken broth and wine. Let simmer for 2 minutes. Stir in the cream and shredded parmesan. Cook until the cheese melted then season with salt and pepper. Add the peas and basil, cook for 1 minute. Add all the vegetables back to the skillet. If it's too thick you can add a little water. Stir nicely then add the pasta. Toss to combine. Top with grilled chicken. Sprinkle some shredded parmesan and serve.
