Italian food is my jam. Give me all the Italian seasonings and pasta and garlic bread and basically all the carbs. Being gluten free, I was convinced I was going to have to give up pasta. Even though I knew there was GF pasta out there, I really wasn't convinced it would be that great. That was before I tried quinoa pasta and YUM. I'm obsessed with it.
There are a few things to note when using quinoa pasta. You definitely want to follow the directions on the box, but a few extra things to do is to check it pretty frequently. If quinoa pasta gets overdone, it tends to clump up and who wants clumpy pasta? I have also found that with this dish, it's best to put the pasta in the boiling water right before the sauce is done. That way, the pasta is done right when you are ready to serve and it doesn't have time to sit and stick together.
Enough about quinoa pasta! This dish is one of our go-to weeknight meals because it is super simple and easy and doesn't make a mess. I could just sit and eat this tomato butter sauce by the spoonful because, well, it is delicious tomato-y/butter-y goodness. Scroll down for the recipe!
GLUTEN FREE CHICKEN & PASTA WITH TOMATO BUTTER SAUCE
- 1 lb. boneless skinless chicken breasts
- salt and pepper
- ¼ cup olive oil
- 5 roma tomatoes, diced
- 3 cloves garlic, minced
- one handful fresh basil, loosely packed, cut into ribbons
- ¼ cup unsalted butter
- 8 ounces quinoa pasta
- Cover the chicken with plastic wrap or put in small plastic bag and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
- Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions. Begin boiling water for pasta.
- Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side. You want to get the chicken cooked and get a nice browning on the outside. When the chicken is done, set aside.
- Give the oil a few minutes to cool, add the tomatoes, and return to heat (adding the tomatoes to hot oil will make them splatter everywhere!). Simmer to cook the tomatoes down into a chunky sauce. Add the garlic and butter and stir to combine until the butter is melted.
- The water for your pasta should be boiling, so this is where I would make the pasta according to package directions. Quinoa pasta only takes about 6ish minutes to cook.
- Add the chicken back into the tomato sauce to let is soak for a few minutes.
- Just before serving, stir in the basil. Place pasta in a bowl and top with chicken and sauce.
Recipe adapted from Pinch of Yum