Back to Recipes
DSC_0459

Chicken, Broccoli, and Roasted Tomatoes, with Gluten Free Fusilli

Gulten free, garlic and herb fusilli pasta tossed with seared chicken, sautéd broccoli and onions and roasted tomatoes. Topped with manchego cheese.
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 364 Fat: 9g Carbs: 47g Protein: 30g

ABOUT THE DISH

Roasted tomatoes are cook under low heat for long periods of time. This evaporates the moisture in the tomato, condensing the

natural sugars to make the tomatoes sweet and tart. Roasted tomatoes are typically packed in olive oil with loads of herbs and garlic.

Ingredients
Chicken breast
Manchego Cheese
Broccoli
Roasted tomatoes
Garlic
Shallot
Thyme
Lemon
Gluten free fusilli pasta
Featured Ingredient Partners:
Gluten free fusilli Pasta: Sunrise Creative Gourmet - Hibbing, MN

Cooking terms for this recipe

Floret literally a small flower, but usually refers to the individual true flowers clustered within
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

What you need

Medium  pot with lid

Large sauté pan

Small mixing bowl

Cooking Instructions

DSC_0444
Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Bring 6 cups of salted water to a boil. Cut the broccoli into florets. Peel and dice the shallot. Remove thyme leaves from stem and chop. Mince the garlic. Chop the roasted tomatoes. Zest the lemon, then cut in half and juice. Grate the manchego cheese. Remove the chicken breast from the package, rinse under cold water then pat dry and slice into thin strips lengthwise.

DSC_0448
Step 2: COOK THE PASTA

Add the fusili pasta to the boiling water and stir for 20 seconds to keep them from sticking to the bottom. Cook for 5-6 minutes until the pasta is al dente. Drain well, drizzle with 1 tsp. of oil and set aside.

DSC_0446
Step 3: SEAR THE CHICKEN

In a large sauté pan over medium high heat add 1 tsp. of oil. While the oil is heating up season the chicken with a pinch of salt and pepper. Add chicken to the pan and sear for 2 minutes on each side until a nice golden crust has formed. Remove the chicken from the pan and set aside on a cutting board. Turn heat down to medium.

DSC_0450
Step 4: SAUTE THE VEGETABLES

In the same pan you seared the chicken in add 1 tbsp. of oil. Add the broccoli florets and shallots. Sauté for 6-8 minutes until the shallots have started to caramelize slightly. Add in the garlic and thyme and sauté for an additional minute.

DSC_0453
Step 5: FINISH THE PASTA

In the pan with the broccoli and shallots add the roasted tomatoes, 1 tbsp. of lemon juice, a pinch of lemon zest, gluten free fusilli, the chicken, and the grated manchego cheese. Mix together until combined and warmed through.

DSC_0459
Step 6: PLATE YOUR DISH

Divide the pasta between 2 bowls. Enjoy!