Bruschetta Pasta With Chicken & Vegetables

Amy Clevenger

by | Updated: December 4th, 2016 | Read time: 1 minute

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

Bruschetta Pasta with Chicken & Vegetables


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


  1. To cook pasta, follow package directions.
  2. 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.
  3. Toss pasta with vegetables, chicken and cheese; serve warm.
Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.