Mediterranean Chicken Pasta ~ gluten-free ‘n savory!

Mediterranean Chicken Gluten-free Pasta

This savory Mediterranean Chicken Pasta dish is easily made, and deliciously gluten-free. Add your favorite zucchini, squash, port wine, noodles, grab a fork (or not), and bon appetito!

Local Farmers Markets sell fresh, delicious zucchini and squash – keep it colorful using both green and yellow varieties

Mediterranean Chicken Gluten-free Pasta Ingredients:

• 1-2 pounds boneless, skinless chicken pieces
• 1 14 oz. can organic chopped tomatoes
• 1/2 cup port wine (or your favorite red wine)
• 2 tablespoons sugar
• 1 teaspoon dried basil (or 1 teaspoon Italian Seasoning)
• 1 14 oz. can organic tomato sauce
• 1 green zucchini, sliced
• 1 yellow squash, sliced
• 1 package gluten-free spaghetti
  • 2 delicious options at most grocery stores include:
    • Ancient Harvest Gluten-free Quinoa Supergrain Pasta (organic corn-quinoa)
    • Barilla Gluten-free Spaghetti (corn-rice)

This Mediterranean chicken gluten-free pasta dish is so tasty!  Wash the chicken, pat to dry.  Spray a 10-inch skillet with nonstick cooking spray, or use a small amount of extra virgin olive oil to coat the pan.  Over medium heat, add the chicken and lightly brown it for 10-15 minutes.

(Note:  this is also a great recipe to create using leftover chicken, or if you’re short on time, using a rotisserie chicken already baked from your local grocery store.  I prefer making it from scratch, though, to keep the chicken as moist as possible.)

Add the undrained tomatoes, wine, sugar, dried basil (or Italian Seasoning), and tomato sauce.  Bring this mixture to boiling.

Reduce the heat, cover and simmer 35-40 minutes or until the chicken is tender.

When there is about 10 minutes left to cook, add in the zucchini and squash.  Stir the vegetables into the mixture, and cook until tender.  In a separate pan, make the gluten-free noodles per package directions.  Do not overcook them!

When vegetables are to your liking, remove from heat and cover the skillet for a few minutes before serving.

I recommend serving the noodles separately from the sauce, as the noodles will quickly absorb the liquid.  When storing leftovers in the fridge, I combine the ingredients in a well-sealed bowl.

If you’re a cheese fan, top with your favorite blend (mmmmmm, Romano!)

Bon appetito!

Print Friendly

Save