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Cook at home
Gluten-Free Penne with Pesto, Chicken and Tomatoes
Gluten-free pasta with seared chicken, basil pesto and blistered cherry tomatoes.
30 min · 3 servings · italian
689
kcal
45
protein g
69
carbs g
26
fat g
Nutrition per serving from USDA FoodData Central.
About $4.18 / serving (est.)
Estimated from average US grocery prices.
- gluten-free
- mediterranean
- high-protein
- high-fiber
Contains: milk, tree nut
Ingredients
- 8 oz gluten free pasta
- 1 lb chicken breast, sliced into strips
- 1 tbsp olive oil
- 2 cup cherry tomato, halved
- 1/2 cup pesto
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cook the gluten-free pasta in salted boiling water according to the package, usually 8 to 10 minutes. Reserve 1/2 cup of the water, then drain.
- Season the chicken with salt and pepper and sear in the oil in a large skillet over medium-high heat for 6 to 7 minutes, until it reaches 165 F (74 C).
- Add the tomatoes and cook 3 minutes until blistered.
- Add the pasta, pesto and a splash of pasta water and toss over low heat for 1 minute.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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