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Gluten-Free Pasta with Chicken
A versatile gluten-free recipe that's great year 'round.
As appeared in 
Try it with asparagus for a summertime dish!
Ingredients
2 (8-ounce) packages Ancient Harvest Quinoa Rotelle pasta
5 tablespoons olive oil, divided
2 boneless, skinless chicken breast halves, cut into cubes
2 cloves garlic, thinly sliced
1 onion, finely chopped
Salt
Freshly ground black pepper
½ cup chicken broth
1 bunch broccoli, florets divided into 1-inch pieces (stems discarded)
½ cup Parmesan cheese, grated
Preparation
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1. Bring large pot of water to boil. Add pasta; cook till al dente, 8 to 10 minutes. Drain; set aside.
2. Warm 3 tablespoons oil in skillet over medium-high heat. Sauté chicken, garlic and onion; season with salt and pepper. Cook till chicken is cooked through and browned, about 5 minutes. Drain on paper towels.
3. Pour broth into skillet. Stir in broccoli and season with salt and pepper. Cover and steam till broccoli is just tender, about 5 to 10 minutes. Return chicken to skillet and warm through.
4. Stir mixture into pasta. Drizzle with 2 tablespoons olive oil; stir; sprinkle with Parmesan.
Serves 4
Read the inspiring story of how Keren came up with this recipe and watch Keren give gluten-free tips!
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