Gluten-free pasta has a relatively short history compared to traditional wheat-based pasta. Its development surged in response to the growing awareness and diagnosis of celiac disease and gluten sensitivity. Celiac disease is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine.
Gluten-free pasta can be used in any recipe that calls for traditional pasta. It can be boiled and served with your favorite sauce, used in pasta salads, or incorporated into casseroles and baked dishes. Its versatility and improved taste and texture have made it a popular choice not only for those with gluten intolerance but also for individuals looking to diversify their pasta options.
Ingredients
8 oz. gluten-free penne pasta
2 chicken breasts, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
14 oz. diced tomatoes or tomato sauce
1/2 cup sliced Kalamata olives
1/4 cup capers (optional)
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions:
Cook the gluten-free penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add garlic and the sliced bell peppers and cook for another 5 minutes, until they start to soften.
Stir in the diced tomatoes, olives, oregano, salt, and pepper. Bring to a simmer and cook for 5-10 minutes, until the sauce has thickened slightly.
Add the cooked chicken back to the skillet and stir to combine.
Add the cooked penne pasta to the skillet and toss to coat in the sauce.
Serve the gluten-free penne with chicken, olives, and peppers garnished with fresh parsley and grated Parmesan cheese, if desired. Enjoy!
Serving:
Enjoy it with a 3-Cent Drink of your choice.
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