Gluten-free Chicken Pesto Pasta

 
 
 

Truth be told, I’m not a pasta fan… However, this meal has become one of my weekly dinners on repeat, as it’s so easy to make, super satisfying, and oh-so-delicious. As a BHSc Nutritionist, I love finding ways to balance indulgence with nourishment, and this dish does just that. It’s packed with lean protein, fresh greens, and healthy fats, while using a gluten-free pasta that won’t leave you feeling sluggish. The homemade pesto adds a burst of flavour and nutrients, making this the perfect wholesome, feel-good meal for any night of the week! Wholesome, nourishing, and bursting with flavour—this gluten-free pesto pasta will quickly become a staple in your kitchen, too!

HEALTH BENEFITS

Beyond being delicious, this dish is loaded with nutritional benefits:

  • Basil – A powerhouse of antioxidants and anti-inflammatory compounds, basil supports digestion and immune health.

  • Walnuts – Rich in omega-3 fatty acids, walnuts help support brain function and heart health.

  • Chicken – A high-quality source of protein, essential for muscle repair, immune function, and satiety.

  • Buckwheat Pasta – Naturally gluten-free and high in fiber, buckwheat supports gut health and provides slow-releasing energy.

  • Lemon – A refreshing source of vitamin C, aiding in digestion and enhancing iron absorption from your meal.


Gluten-free Chicken Pesto Pasta

Serves 4

GF. DF, Protein-rich

Cook Time: 20 minutes

Ingredients
500g chicken breast, sliced
1 packet of gluten-free pasta of choice (I used gf Rigatoni)
2 large zucchini, sliced
1 x broccoli, head and stalk sliced
1/3 cup walnuts, lightly toasted - to garnish
Grated pecorino cheese - to garnish (optional but delicious)

Pesto
1 bunch fresh basil
I lemon, zest, and juice
1/2 cup lightly toasted pinenuts
1/2 cup @squeakygateoliveoil extra-virgin olive oil
Sea salt and black pepper to taste

Create
1. Place 2 large non-stick pans over a medium heat. Once warm add the chicken to one pan, and the zucchini and broccoli to the other. Cook until the chicken is golden brown (approx. 8 minutes), and the veggies are cooked.
2. While you’re waiting for the chicken and veggies to cook, pop your kettle on and cook your pasta as per the packet instructions
3. To make the pesto, add off of the ingredients into a small high-powered blender, and blend until combined If you like it smoother, feel free to add more olive oil.

Enjoy!

 
Laura Saunders