gluten-free chicken pesto fettuccine

by Cait on August 30, 2012

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This almost looks too good to be gluten-free, right?

But the exciting part is that is truly is.  100%.

It get stupidly excited over things that satisfy specific dietary requirements and still taste delicious.

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This is one of those things.

I mean, the odds were definitely stacked in my favor…don’t think I don’t know that.

It’s hard to go wrong with pesto, chicken and pasta.

But gluten-free noodles can go wrong.  Very, very wrong.  If you’re not careful.

Luckily I was careful.  And this was delicious.  So go make and get excited with me!

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Gluten-Free Chicken Pesto Fettuccine (from my blog)


  • 1 pound gluten-free fettuccine (I used brown-rice based Tinkyada fettuccine noodles)
  • 1 tablespoon Earth Balance
  • 1 tablespoon canola oil
  • 3 (6 oz.) boneless, skinless chicken breasts
  • Salt and pepper
  • 1/2 pint cherry tomatoes
  • 1/2 cup prepared pesto (you can use homemade if you prefer and you can use more as well!)
  • In a large pot of boiling, salted water, cook pasta according to box directions, stirring occasionally, until al dente.
  • Meanwhile, in a medium skillet, melt Earth Balance in canola oil.
  • Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side.
  • Transfer to a plate and cover with foil to keep warm.
  • Discard all but 1 tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes.
  • Cut chicken into chunks.
  • Ladle off 1 cup pasta water and set aside.
  • Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

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