As a gluten free-er, or maybe it's because I'm a female who has heard about one too many low-carb diets- I don't often base a meal around pasta. I remember the good ole' days of spaghetti dinners where carbs were the main attraction. Mmmm...
Recently, I've made a few dinners where pasta was the main event- so freakin' good- even with the gluten free versions! Well, pasta is back! At least occasionally...
This bruschetta chicken pasta starts with a classic Italian appetizer. Traditionally, toasted crusty bread is topped with diced tomatoes, basil, garlic, and olive oil. A few simple ingredients, yet it's utterly delicious! With this pasta version, you can have all the flavors of bruschetta plus I've added chicken and gluten free pasta! Then, I added a bit of bacon for even more flavor!
Reasons to Love This Pasta Dish
Tons of flavor with simple ingredients!
One pot!
Ready in about 30 minutes!
No need to cook the pasta separately!
Ingredients in Gluten Free Bruschetta Chicken Pasta
Gluten Free Pasta
Chicken Breasts
Bacon
Bell Peppers
Tomatoes
Garlic
Chicken Broth
Parmesan Cheese
Mozzarella
Basil
Italian Seasoning
What is bruschetta?
This Italian term literally translates to “to toast.” The bread is served warm, but the tomato mixture is cold. In American restaurants, bruschetta is often found on appetizer menus and the entire dish may be served warm.
Steps to Make Bruschetta Chicken Pasta
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 1-2 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.
For a one pot meal, ready in 30 minutes- this gluten free bruschetta chicken pasta makes an easy weeknight dinner!
Prep:
5
min
cook:
25
min
total:
30
min
Author:
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.
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