Chicken Pasta with Broccoli
Let’s talk gluten free pasta.
Most of the time when we go gluten free we end up eating loads of rice and other weird additives that can be super irritating to the gut. If you love pasta, try to rotate the types, almond pasta, corn pasta, rice pasta and hearts of palm pasta.
Try one of my favorite brands with this simple dish below.
Le Venezian – Italian Corn Fettucee
Palmini Low Carb Linguine made from hearts of palm
Tinkyada Organic Gluten-Free Brown Rice
Chicken and Pasta Dish
Ingredients:
1-pound organic chicken cubed (dark or white meat)
Pasta of your choice
2 cloves minced garlic
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons avocado oil
2 cups broccoli chopped
Directions:
Heat oven to 350 degrees
Boil 6 quarts of water
Place broccoli on a baking pan and drizzle with avocado oil and season with salt and pepper to taste. Place in over for 15 minutes.
Heat oil and spices together over medium heat for 1 to 2 minutes. Add cubed chicken and cook on medium for 5 minutes then add garlic and stir for 1 minute and reduce heat. Let it simmer for 10 minutes.
Check the cooking time on your pasta package so you allow enough time for the pasta to cook and be ready to serve when the chicken and broccoli are done.
Strain the noodles and toss noodles with the oil from the chicken pan along with the chicken and broccoli. If you need more oil, drizzle olive oil on mixture. Garnish with basil and a squeeze of lemon.
Serves 4.