Wednesday, September 2, 2015

Gluten Free Chicken Bruschetta Pasta

This meal is the second most requested meal when we have guests in town. When I first started my epicurean journey, one of the first simple appetizers I learned to make was bruschetta. A light and summery Italian antipasto that can be eaten by itself or as a starter to a delicious meal. The simple combination of fresh tomatoes, basil, onions and garlic on a Parmesan crusty bread with a drizzle of olive oil and balsamic vinegar bring back poignant memories.  
In creating this meal, I combined the traditional base of the bruschetta with chicken and a gluten free pasta. A quick and simple meal to please just about everyone palates. Happy Eating!

Bruschetta Chicken Pasta

You will need:

1 box gluten free rigatoni pasta (cooked precisely according to directions)
2 large boneless skinless chicken breasts, cubed
1/4 cup sun dried tomatoes, julianne
1 small yellow onion, diced
3 large cloves of garlic
2 large handfuls of fresh baby spinach
1 can diced fire roasted tomatoes
Salt, Pepper to taste
6 fresh leaves of basil, julianned
1/2 cup gluten free vegetable broth
2 Tbsp Olive Oil
1 stick of butter ( Yes, you read that correctly, one stick)
1 cup freshly grated Parmesan cheese


  • In a large skillet, heat olive oil on med-hi. Saute chicken, onions, 1 garlic clove, and sun dried tomatoes. Season with salt and pepper.
  • When onions are soft, add fire roasted tomatoes and 1/4 cup of broth. Let simmer.
  • As the chicken simmers, cook the pasta. When the pasta is cooked and drained, add the spinach and 1/4 cup broth to chicken, cover and simmer. 
  • In the hot pasta sauce pan, melt 1 stick of butter with garlic, basil and 1/2 cup Parmesan cheese. When butter is melted, mix in pasta and then add to chicken.
  • Mix together and sprinkle the remainder of Parmesan cheese.Serve with a nice red wine.
  • Total cooking time: 30 minutes. Serves:4 people.
  • Happy Eating!