Insta-Food: GF Pesto Pasta and Zucchini & Fresh Basil Chicken

 

Some variation of pesto, pasta and chicken has definitely become my "go to" meal around the Farris house. It's so easy to throw together and tastes fresh and delicious every time.

I love to make it with quinoa, with whole wheat pasta and veggies, or, as I did in this case, hearty pasta and a plump chicken breast.

I chose to use gluten free pasta because, while I am not on a GF diet, I find that it is much easier on my digestive system than traditional pasta and have almost completely transitioned to using GF pasta--give it a try!

 

I love this dish because I can feel good about feeding my husband a large portion after a long day of labor (it's a much better option than downing an entire frozen pizza...).

 

What you'll need:

2 boneless, skinless chicken breasts (I use organic)

Assortment of Italian seasonings

Fresh basil

Gluten free penne pasta

Zucchini

Pesto sauce (I used from a jar, but you can easily make one from scratch)

EVOO

Garlic salt

Pepper

 

Season your chicken breast to taste with your Italian seasonings.

You can place your chicken in a sauce pan and cook over medium-high heat (flipping half way) or place in the oven on 420 for about 30 min.

While chicken is cooking, boil your GF pasta according to the directions on the box. DO NOT overcook GF pasta. With any other pasta, it's never a big deal to leave it in the water a minute or two long, however, GF pasta- because it is made form rice- will turn to mush.

As soon as the pasta is tender, remove it from the water and strain.

While your pasta is boiling, sauté zucchini in a sauce pan with EVOO and a pinch of garlic salt and pepper.

Once your pasta has drained, add pesto sauce and mix in zucchini.

Plate your pasta and zucchini mixture and place your chicken breast on top.

Finish chicken with a generous portion of fresh snipped basil.

 

What's a go to favorite meal in your household?