Mediterranean Style Chicken Pesto Pasta Gluten Free

Had a package of yummy, locally made pesto and wanted to use it before the expiration date so I decided to make an impromptu mix up of ingredients with a Mediterranean flair.


I can't tell you how much of each item I used exactly but I will try to approximate.

Chicken Pesto Pasta
  • One half organic chicken breast... cook however you like then cut into bite size pieces (or slices if you prefer)
  • One package of organic non-wheat pasta; I used this one made from lentils
  • ½ cup Kalamata olives cut into quarters (or halves)
  • ½ cup sun dried tomatoes in oil (cut up a bit)
  • ¼ cup chopped organic onion
  • Pesto (I used some organic local made lemon-artichoke pesto)
  • Pine nuts
  • Optional: feta cheese (I did not use any cheese this time)
Cooked the chicken (my usual method... frozen half breast right into a saute pan with a little olive oil, garlic powder, salt and pepper... brown on both sides then remove and cut into bite size pieces, returning to the pan to cook through.

Cooked the pasta until it was al dente.

While the chicken and pasta were cooking I cut up the olives, tomatoes, and onion, then warmed the pesto a bit.

Mixed everything together in a big bowl, sprinkled pine nuts on top, and chowed down.  Makes like 4 or 5 hefty servings.  And works equally well warm or cold.



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Comments

  1. Rebecca HibitJune 18, 2018 at 5:10 AM

    Can't wait to try this

    ReplyDelete
  2. touch of silverJune 18, 2018 at 9:34 AM

    This sounds yummy, Laura! Watering my basil every day and can't wait to start using it. Love pesto on pasta!!!

    ReplyDelete

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