Believe it or not, this is my first pasta dish for We’re Talking About Food. It’s not that I don’t eat pasta (GF brown rice pasta of course), it’s just I usually serve it on the side or with a red sauce. Rarely do I make dish where pasta is already mixed in. But I decided it was time for a change!
About the Ingredients
I’ll admit that I used a store bought item in today’s recipe. Normally I make pesto from scratch, but I had an opened jar of organic pesto in the fridge and I wanted to use it up before it spoiled. ALWAYS buy condiments, spreads, and other jarred items organic! These are usually some of the most pesticide-laden foods, fraught with artificial ingredients to increase their shelf life. Opt for an organic version of your favorite sauces and condiments. You’re get a higher quality product that is much healthier for you.
I also added loads of organic vegetables to amp up the nutritional content of this dish. My secret to eating 7-10 servings of vegetables per day is to eat them whenever I get a chance. We all get sick of smoothies, salads, and soups as our primarily way of getting veggies. Cooking them in this dish is a great way to sneak vitamins, minerals, and other antioxidants in without even realizing it!
Finally, what would pasta be for someone like me without gluten free brown rice pasta?! I’ve been using this pasta for years. And most of the time, no one can tell it’s gluten free. I’ve had so many people who swear they can’t stand the taste or texture of GF pasta, and yet don’t even notice it in my dishes. Maybe it’s the way I cook, maybe it’s reverse psychology, but I’ve had nothing but good luck with brown rice pasta.
PPP (Pesto Pasta Primavera)
This recipe is HUGE! You can easily make this as a simple dish for entertaining, or for a full house with leftovers the next day. Feel free to cut the recipe in half
1 tbsp olive oil
1/2 small onion, diced
1 tbsp minced garlic
1 cup carrots, sliced
1 red bell pepper, diced finely
1 cup mushrooms, sliced thinly
2 cups broccoli florets (I used frozen)
3/4 cup store bought pesto
2 tsp Italian seasoning blend
Salt and pepper to taste
1 pound chicken breast, cut into 1-inch pieces
1 16 oz package of brown rice pasta spirals
1 cup organic low sodium-chicken broth
1. Saute the onion, garlic, and bell pepper in the olive oil until soft and tender (about 10 minutes). Add carrot, mushroom, Italian seasoning, salt, pepper and 1/2 cup broth. Continue sauteing until vegetables are cooked, about 15-20 minutes.
2. Add chicken. Continue cooking until meat is no longer pink. Add remaining broth and let the mixture of chicken and vegetables cook until liquid has simmered down. A low boil/simmer is desired.
3. Cook and drain your brown rice spiral pasta according to the package directions. Drain and add to the skillet of chicken and vegetables. Add pesto, and stir until all ingredients are completely combined. Serve hot.
I love this recipe because it’s super simple! Once you chop up your chicken and veggies, this dish takes only three steps! Happy eats everyone <3