Gluten Free Penne with Chicken and Pesto

Gluten-free Penne with Chicken and Pesto | The Baking Beauties
This gluten free Penne with Chicken and Pesto was fantastic! I was on the hunt for something for supper, with things I had on hand. It was already 4:00 in the afternoon. You know how it is, I’m sure you’ve all been there.

I came across a recipe that had Penne noodles (I had), pesto (also had), and chicken (yeah, I had that too!). After looking over the recipe, however, I noticed that it was supposed to have 1 1/4 cups of heavy cream. No, no, no. I didn’t have it, and I didn’t feel like making a dish in summer that has that much cream in it. After only a slight moment of hesitation, I knew exactly what I was going to do. This is my version of the recipe, I hope you enjoy it as much as we did.

Gluten Free Penne with Chicken and Pesto
Author: 
 
Ingredients
  • 1 (16 ounces) package gluten free penne pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 3/4 cup gluten-free chicken broth
  • 3/4 cup milk
  • 1 tablespoon cornstarch
  • 1/3 cup pesto
  • 1 cup cut up broccoli (asparagus or peas would be good as well)
  • 1/2 cup grated Parmesan cheese (divided)
Instructions
  1. Bring a large pot of slightly salted water to a boil. Add pasta and cook according to package directions, or until al dente; drain (I like to rinse my gf pasta with hot water, just so it's not too sticky).
  2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked.
  3. In a small bowl, stir together chicken broth, milk & cornstarch. Pour into skillet with chicken & garlic. Season with salt and pepper.
  4. Add pesto and half of the Parmesan cheese.
  5. Add broccoli and cook until broccoli is tender. Stir in cooked pasta, toss to coat. Top with the remaining Parmesan cheese and serve.

I’m also going to be adding this recipe to “Gluten-Free Wednesdays” , hosted by The Gluten-Free Homemaker. Check it out every Wednesday for different gluten-free recipe ideas.

Comments

  1. Susan says

    Oh my that does looks good and what a great supper. Great job seeing you didn't know what was for supper..

  2. gfe--gluten free easily says

    That looks incredible! I want to reach through the screen and grab a mouthful right now. Hubby likes pasta even more than I do … he'd probably do flips over this one. I'll see if I can make a dairy-free version soon. :-)

    Thanks!
    Shirley

  3. Jeanine says

    Thanks, Shirley!
    I'd love to see a dairy free version done! :) Let me know if you get around to it, and what changes you made.

  4. Linda says

    Oh yum! That's my kind of food. I need to make some pesto since I have a basil plant growing. I'll keep this recipe in mind. Thanks for participating in Gluten-Free Wednesdays.

  5. Kristina says

    I made it dairy-free tonight, and I can vouch that it's delicious! Unsweetened soy milk in place of the dairy milk, and then vegan Parmesan in place of the dairy Parmesan.

    My brand of pesto was already dairy-free.

    I was disappointed that I was out of broccoli to use, but I did try out peas and it worked beautifully! Very tasty. Thank you! :)

  6. says

    Jeanine, this is an amazing gluten free pasta recipe. They sure are hard to come by! I could also make this easily vegetarian for my husband, and still do a meat version for my children and I. Love that!
    I would be honored if you would share it on my Recipe of the Week #2 PASTA post! There is a gift card giveaway 😉 Hope you come join in the fun! Feel free to post any of your pasta dishes.

    http://familyfreshmeals.blogspot.com/search/label/recipe%20of%20the%20week

    PS… thanks for making me super hungry at 10:00am in the morning! HA :)

  7. Amy says

    Making it tonight for my moms birthday. Though I wish it said how many it serves, I’m cooking for 8!! Can’t wait to taste it!! :)

  8. Anneka says

    We have made this a number of times and absolutely love it! We double the pesto, use peas, and have even used turkey instead of chicken and it’s great! We use whatever noodle we have on hand (tonight we used garden rotini). Thank you for sharing such a yummy recipe!

  9. Lyn says

    I am off to Central Market to get some of this amazing pesto we sampled last weekend. After reading this recipe, I am convinced it will be fabulous in this dish. Now to make the choice between broccoli or asparagus… Thanks for tonight’s dinner extravaganza!!

    • Jeanine says

      That pesto sounds really good, Lyn! Hope you enjoyed your dinner! So, what did you decide on, broccoli or asparagus? :)

  10. Ashley says

    This really looks good, but I have a question. My friend is a Vegan and loves pasta. Can you substitute the chicken and Chicken stock with more veggies and Veggie stock?

  11. Donna says

    This dish is awesome! I made this for my family over the weekend and it was a BIG hit. Such great flavors blended together with a delicate sauce, and easy to make. Great comfort dish…will defilnitely make this again! Thanks!

  12. Holly says

    I made this tonight with mushrooms instead of broccoli, and i added toasted pecans. It was awesome!! tagging for future reference! :)

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