Gluten Free Bruschetta Chicken Pasta

For a one pot meal, ready in 30 minutes- this gluten free bruschetta chicken pasta makes an easy weeknight dinner!

Prep:
5
minutes
Cook:
25
minutes
TOtal:
30
minutes

Ingredients

  • Olive oil
  • Salt and pepper
  • 10-12 oz. cherry or grape tomatoes
  • 1 - 1 1/2 lbs. chicken breast, cut into chunks
  • 1 medium onion, diced
  • 2 bell peppers, diced
  • 3 - 4 cloves of garlic, minced
  • 3 c. low-sodium chicken broth
  • 1/2 lb. gluten free pasta
  • 1 Tbsp. Italian seasoning
  • 1/4 c. grated Parmesan cheese
  • 1/4 c. milk or cream
  • 4 slices of cooked bacon, crumbled
  • 4 oz. mini mozzarella pearls
  • Fresh basil leaves, chopped

Instructions

  • Preheat the oven to 400 degrees.
  • On a baking sheet, toss the tomatoes with about 1 Tbsp. of olive oil, salt, and pepper. Roast for about 20 minutes, until they burst and the skin has become shriveled.
  • Meanwhile, cut the chicken into 1-2 inch pieces. Season with salt and pepper. In a large skillet, heat 2 Tbsp. of olive oil or bacon grease and brown the chicken over medium heat. Remove and set aside.
  • Now, add olive oil or use more bacon grease and sauté the onion and peppers for 4-5 minutes. Next, add the garlic and sauté for 2-3 more minutes. Season with salt and pepper. Pour in the broth, pasta, and Italian seasoning. Bring mixture to a simmer. Then, cook until pasta is tender, about 7-9 minutes (depending upon size, shape, and type of pasta.) If mixture becomes dry, add a bit more broth.
  • Next, stir in 1/4 cup of Parmesan cheese and 1/4 cup of milk/cream. Then, stir in the chicken, bacon bits, and tomatoes. Finally, garnish with mini mozzarella pearls and fresh basil.