One-Pan Mediterranean Chicken Pasta is a quick, 30 minute meal that’s gluten-free but full of flavor!
Happy Monday everyone, I hope you had a nice weekend! I’ve just returned from a quick trip to visit my Grandma in Ohio with my Mom.
Without going into too much detail, she needed us and we needed to see her, so we hopped a flight early Saturday morning and returned late last night. Even though we were only there for two days we did a lot, including eating at two of her favorite restaurants, Station Square Ristorante (their charbroiled ribeye!!) and Bob Evans, her all-time fave. Love it!
We also made a special stop at Fellows Riverside Gardens. One, because it was a lovely Sunday afternoon to be outside and two, because she thought it would be interesting to feature on my blog in case you’re ever in Youngstown, OH and need something fabulous to do. :)
The gardens are expansive and GORGEOUS, dotted with gazebos, rose gardens that rival the Royal’s, and benches to sit on and take it all in. Apparently I’d been a few times at a kid but I don’t recall ever being there. Our visit really revived, or shall I say created, an interest in taking care of my own gardens at home.
Lets see how long that lasts!
Before leaving last week I created a yummy pasta dish that I can’t wait to share with you today. It’s as light and pretty as the coneflowers spilling over the walkways at the gardens we strolled through yesterday – One-Pan Mediterranean Chicken Pasta.
This fresh pasta recipe is not only gluten-free, but made in just one pan. One pan! One pan (ok I’ll stop) is all you need to cook the chicken, pasta, veggies, and luscious sauce it’s all enveloped in – which takes 30 minutes or less. What more could you ask for?
Salt and pepper-seasoned chicken is sauteed then simmered with meaty artichoke hearts and gluten-free pasta (or regular!) in chicken broth so the flavor infuses the pasta from the inside out. After the pasta is cooked through, halved cherry tomatoes and capers are swirled in then the liquid is reduced before fresh basil and parmesan cheese is added to finish and thicken the sauce. LUSCIOUS.
The sauce almost tastes wine-based, that is to say it’s very elegant-tasting, plus the artichoke hearts, cherry tomatoes, capers, and basil are a mouthwatering, Mediterranean-inspired flavor combination. This dish is simple enough for everyday, but I’d make it when I want to impress. You’ll love it too!
Start by sauteing 2 large chicken breasts that have been cut into bite-sized pieces and seasoned with salt and pepper in 1/4 cup extra virgin olive oil. This may seem like an excessive amount of oil but it creates part of the sauce, too. Don’t cook the chicken all the way through – you just want it a little bit golden brown.
Next add a 15oz can quartered artichoke hearts that have been cut in half, a pinch (or more!) red chili pepper flakes, 2 cups chicken broth, 3/4 cup water, 1/2 teaspoon salt, and as much black pepper as you like.
By the way, it can be challenging to find gluten-free chicken broth at the store (Pacific brand is great but can be pricey.) That said, guess where I found super reasonably priced, great-tasting, gluten-free chicken broth a few weeks ago? COSTCO! As if I needed a reason to love that place more.
Bring the mixture to a boil then add 1/2 lb penne pasta and shake the pan to make sure it’s all covered in liquid. Pop a lid on top, reduce the heat to medium, and then simmer for approximately 2 minutes less than package instructions. You don’t even want the pasta to reach al dente because we’ve still got a few more minutes of cooking ahead of us.
By the way, I’ve tried several gluten-free pasta varieties and, as far as dried pasta goes, I like Barilla the best. I especially love the fact that they give you the exact cooking time for al dente pasta right on the front of the box. I let mine simmer in the pan with the lid on for 8 minutes and it was perfect by the end!
Turn the heat up to high then add 1 cup cherry tomatoes that have been cut in half and 2 Tablespoons drained capers into the pan, and then let the sauce boil and reduce for 2-3 minutes.
Finally, remove the pan from the heat then stir in 1 cup freshly grated parmesan cheese and 1/2 cup lightly packed basil that’s been chopped.
Let the pasta sit for 3 minutes to allow the sauce to thicken up then serve with a generous crack of fresh black pepper.
One-Pan Mediterranean Chicken Pasta
1/4 cup extra virgin olive oil
2 large chicken breasts, cut into 1″ chunks
salt and pepper (see instructions for measurements)
4 cloves garlic, minced
2 cups chicken broth
3/4 cup water
15oz can quartered artichoke hearts, quarters cut in half
pinch red chili pepper flakes
1/2lb penne pasta (gluten-free if you need it)
2 Tablespoons fresh lemon juice
2 Tablespoons drained capers
1 cup cherry tomatoes, halved
1 cup freshly grated parmesan cheese
1/2 cup lightly packed fresh basil leaves, chopped
- Heat oil in a large, nonstick skillet over medium-high heat. Season chicken with salt and pepper then add to skillet and saute until golden brown, 2-3 minutes. Don’t cook chicken all the way through. Add garlic then saute for 30 more seconds.
- Add chicken broth, water, artichoke hearts, red chili pepper flakes, 1/2 teaspoon salt, and pepper to the skillet then bring mixture to a boil and add pasta. Shake pan to make sure all the pasta is covered with liquid then place a lid on top, turn heat down to medium, and then simmer for 2 minutes less than package directions (you want the pasta to be under al dente as it will cook for a few more minutes in the sauce.) My gluten-free Barilla penne took 8 minutes.
- Remove lid then add lemon juice, capers, and tomatoes, and then turn the heat up to high and reduce sauce for 2-3 minutes. Remove pan from heat then stir in parmesan cheese and basil. Let sit for 2-3 minutes to thicken then serve.
My only regret is that I didn’t start making this dish earlier in the summer – it’s the perfect light-yet-filling meal. Enjoy!