Gluten-Free Chicken Pasta with Sun-dried Tomatoes

Liana Werner-Gray

by

Nothing says comfort food like a heaping bowl of buttery fusilli, but the lack of nutrients in the carb-loaded dish could leave you feeling a little uncomfortable. Add the essentials with protein-packed chicken and sun-kissed slices of intense flavor and nutrition—sun-dried tomatoes. Toss in fresh basil for a nutritious pasta dish full of flavor.

Chicken pasta with sun-dried tomatoes and basil | Vitacost.com/blog

Serves 4

Ingredients

1 box Explore Cuisine Gluten-Free Fusilli
1 lb. organic chicken
2 Tbsp. Nutiva Buttery Coconut Oil
1 cup sun-dried tomatoes
Black pepper to season
Redmond Real Salt to season
Handful fresh basil to serve

Dressing

¼ cup Vitacost Extra Virgin Olive Oil
2 Tbsp. Hilary’s Organic & Gluten-Free Tomato Kalamata Dressing & Dip

Directions

  1. In medium bowl, combine dressing ingredients and set aside.
  2. Boil pasta according to box instructions, drain and set aside.
  3. In medium pan, heat coconut oil. Chop chicken into small strips or bite-sized pieces and add to pan with salt and pepper. Cook 4 minutes, or until outside turns white.
  4. Add sun-dried tomatoes and cook 2-4 minutes, or until chicken is golden brown and cooked through.
  5. Combine chicken and dressing with pasta and stir until well combined.
  6. Serve on plates with fresh basil.