A carb-free existence is no fun, especially when a plate of bruschetta is placed on the table. Forget the tomatoes, fresh herbs and dollops of cheese, it’s the chewy-crisp bread that makes every bite irresistible. But the blow to your daily calorie intake? Hardly worth it! So lighten up. This bruschetta dish is loaded with veggies, basil and feta, yet the base is a gluten-free quinoa pasta. Add chicken, and it doubles as a delicious meal.
Bruschetta Pasta with Chicken & Vegetables
Ingredients
1 pkg. quinoa penne pasta
Coconut oil
1 cup shredded chicken, cooked
1 red onion, chopped
½ cup green beans, chopped
½ cup tomatoes, chopped
½ cup fresh basil, chopped
½ cup low-fat feta cheese
Balsamic vinegar, to taste
Salt and pepper, to taste
Directions
- To cook pasta, follow package directions.
- In skillet over medium heat, warm coconut oil; add garlic and green beans and cook for about 5 minutes. Stir in onion, tomatoes, basil, balsamic vinegar and salt and pepper; cook until onions are soft.
- Toss pasta with vegetables, chicken and cheese; serve warm.