Tuesday, June 9, 2015

Gluten Free Pasta Primavera Wth Grilled Chicken



Pasta night! We love Italian dishes, mainly pasta dishes covered in a rich sauce. I wanted to do something a little different tonight, something a little lighter and not coated in a heavy sauce. Pasta Primavera was the obvious choice. Traditionally, Pasta Primavera is made with Spring veggies, but I have a very limited supply of veggies in the fridge. We are going on vacation in a few days and I've been trying to use up the produce before we leave. Below is a list of Spring vegetables, pick any that you like. This dish can be suited to anyone's taste or preference. Just make sure you saute your vegetables in stages, firmer ones first, then tender veggies. Nothing worse then soggy veggies!



Ingredients:
  • 1 package of gluten free pasta
  • 2 chicken breasts, grilled 
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 2 medium carrots, diced
  • 1/2 bell pepper, diced
  • 1/2 medium onion, sliced
  • 1/2 cup frozen green peas
  • 1 small zucchini sliced
  • 1/4 cup roughly chopped artichoke hearts
  • 1 vine ripened tomato, seeded and diced or a handful of cherry tomatoes, halved
  • 1 teaspoon Italian herbs
  • 1/2 cup white wine or Marsala
  • 1 cup chicken broth
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly grated Parmesan
Season chicken with salt and pepper, drizzle with extra virgin olive oil then grill until cooked through and no longer pink. Place the chicken on a plate, cover it with foil and set aside for 5 minutes, then slice into bite sized pieces. You could leave the chicken as is and serve it on the side instead.
Bring a large pot of salted water to a boil, stir in the pasta and cook according to package directions.

While the pasta is cooking, add 2 tablespoons of extra virgin olive oil to a heavy skillet over medium high heat. Add the carrots and saute for 1-2 minutes to give them a little color. Stir in the remaining vegetables, except artichokes and tomatoes, and continue to saute for 2-3 minutes.


Remove the vegetables from the pan with a slotted spoon and set aside.
Pour the wine into the hot pan and reduce the liquid by half. Marsala is my favorite wine to use in sauces. Add the chicken broth and simmer until most of the liquid has evaporated. 


Add 1/4 cup of extra virgin olive oil and Italian herbs to the pan.
Stir and season with salt and pepper to taste.


Return the veggies to the pan along with the chicken and toss to coat with the sauce,
then remove and place into a large serving bowl.


By now the pasta should be done, drain and add it to the serving bowl.
Sprinkle the Parmesan over the pasta and toss everything together.
Taste again and season if needed.

 
 





Print Friendly and PDF