Gluten-free chicken panzanella pasta

Gluten-free chicken panzanella pasta


Pan-fried cheesy breadcrumbs add crunch to this 30-minute gluten-free pasta.

The ingredient of Gluten-free chicken panzanella pasta

  1. 1/2 cup extra virgin olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 cup small fresh basil leaves, plus extra to serve
  4. 4 ripe roma tomatoes, chopped
  5. 2 teaspoons sea salt flakes
  6. 1 small garlic clove, crushed
  7. 250g packet dried gluten-free shell pasta
  8. 2 slices day-old gluten-free white bread, torn
  9. 2/3 cup finely grated parmesan
  10. 500g chicken tenderloins, each cut diagonally into 3 pieces (see notes)

The instruction how to make Gluten-free chicken panzanella pasta

  1. Place 1/3 cup oil, vinegar, basil, tomato, sea salt and garlic in a large heatproof bowl. Season with pepper. Using a potato masher, squash tomato in the mixture. Cover bowl. Stand at room temperature for 15 minutes to allow flavours to develop.
  2. Meanwhile, cook pasta following packet directions. Drain.
  3. Place bread in a small food processor. Process until large crumbs form. Transfer to a bowl. Add parmesan. Toss to combine.
  4. Heat a large, non-stick frying pan over medium-high heat. Add crumb mixture. Cook, tossing constantly, for 2 to 3 minutes or until crumbs are golden. Transfer to a heatproof bowl.
  5. Heat remaining oil in pan over high heat. Add chicken. Cook, turning occasionally, for 5 to 8 minutes or until chicken is browned and cooked through. Transfer chicken to tomato mixture in bowl. Toss well to combine.
  6. Add pasta to tomato mixture. Toss well to combine. Serve pasta sprinkled with parmesan crumbs and topped with extra basil.

Nutritions of Gluten-free chicken panzanella pasta

fatContent: 718.673 calories
saturatedFatContent: 36.3 grams fat
carbohydrateContent: 7.8 grams saturated fat
sugarContent: 58.6 grams carbohydrates
cholesterolContent: 38.4 grams protein
sodiumContent: 114 milligrams cholesterol

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