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Gluten-free rigatoni with chicken, kale, and pesto

Gluten-Free, Soy-Free

4 Servings, 700 Calories/Serving

25 – 35 Minutes

This pasta has much more complex flavor than its short ingredient list might suggest. Thanks to our house-made pesto, it comes together in a flash.

Ingredients

  • 14 ounces fresh gluten-free rigatoni
  • 1¼ pounds boneless skinless chicken breast strips
  • 1 yellow onion
  • 2 or 3 cloves peeled fresh garlic
  • 2 red bell peppers
  • 1 bunch kale (about ½ pound)
  • 1 teaspoon red chile flakes (optional)
  • Sun Basket basil pesto (fresh basil - walnuts - olive oil)
  • ⅓ cup grated Parmesan

Chef's Tip

To get dinner on the table even more quickly, in Step 3, start cooking the onion while you continue prepping the remaining ingredients.

Instructions

1

Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 5 to 6 minutes. Drain, reserving ½ cup pasta water, and set aside.
While the water heats and the rigatoni cooks, prepare the chicken and vegetables.

2

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, start preparing the vegetables.

3

Prep the vegetables

  • Peel and thinly slice the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stems, ribs, and seeds from the bell peppers; cut the peppers into ¼-inch-wide strips and then in half crosswise, if desired.
  • Strip the kale leaves from the stems.
  • Coarsely chop the kale leaves.

4

Cook the vegetables

In the same pan used for the chicken, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 3 to 5 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Add the bell peppers, kale, and chicken and cook, stirring occasionally, until the peppers start to soften, the kale wilts, and the chicken is cooked through, 3 to 5 minutes.

5

Finish the pasta

Add the rigatoni and ½ cup reserved pasta water to the pan and cook, stirring occasionally, until the sauce is thickened and the rigatoni is warmed through, 1 to 2 minutes, adding more pasta water if needed to create a good sauce consistency. Remove from the heat and stir in the pesto and Parmesan. Season to taste with salt and pepper.

6

Serve

Transfer the pasta to individual bowls and serve.

Kids Can!

  • Measure the garlic.
  • Strip the kale leaves.
  • Stir in the pesto and Parmesan.
  • Serve the meal.
  • Sweep the floor.

Nutrition per serving: Protein: 43g (86% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 80mg (27% DV), Sodium: 300mg (13% DV), Carbohydrates: 73g (24% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk.

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