Pasta with Chicken & Pea Pods
This recipe is convenient since it uses chicken prepared in advance or deli sliced chicken breast. Make extra and eat as leftovers for lunches.
12 ounces gluten-free spaghetti or other thin pasta (Check label for allergens)
1½ tablespoon water
1 medium onion, sliced thin
4-6 ounces of Chinese pea pods
1 red bell pepper, thin sliced
4 garlic cloves, chopped
4 ounces of thin sliced chicken - use cooked chicken breasts or deli sliced chicken breast (Check label for allergens)
¼ cup of fresh basil, thin sliced
Salt and pepper, to taste
1 cup of gluten-free chicken stock (Check label for allergens)
Cook the gluten-free pasta according to package directions. Drain and set aside (Note: Place cooking pot aside for later in recipe).
In a large skillet combine the onion and water and cook over medium heat, until the onion is softened. Next add the pea pods, red pepper and the garlic. Cover and cook for about 4 minutes. Remove cover to add in the chicken, basil, salt & pepper. Place cover back on and cook for another 5 minutes.
While the chicken and vegetables are cooking, put the pasta back into the cooking pot, and slowly pour in the chicken broth. Gently toss the pasta to coat. Place back on the stove and reheat over medium-low to medium heat, and gently stir until all of the stock has been absorbed. Remove from the heat, add in the chicken/vegetable mixture and gently toss to mix. Serve immediately.
Serves 6.
Back to Search