Matt is our pasta lover. If he could have spaghetti every day of the week, he’d be a happy camper. (This is evidenced by his previous spaghetti carbonara, spaghetti and meatballs, and lasagna dishes in the kitchen.) So when Matt was browsing through a recipe application on our iPad, it didn’t surprise me to see that he’d chosen another pasta dish. This one was fairly straightforward. However, it did surprise me that my picky eater wanted sundried tomatoes and olives. I even asked him to double-check and make sure he understood what was in the pasta. He said it sounded good, so we went ahead with it.
Of course, we used gluten-free pasta (Tinkyada). It’s a good product – while it’s technically processed, the ingredients are essentially brown rice, rice bran, and water. Simple. I did like that this was really easy to throw together. Definitely a good weeknight dish. However, we weren’t 100% happy with the flavor. It was missing something – a sauce, perhaps? Matt did admit that he wished there was tomato sauce on it. Matt admitted that he thought somehow that the ingredients would make a sauce based on what he read. This means the teacher learned a lesson in the kitchen that day – to explain the dish better in the future, so there’s no confusion! Regardless, it was a dish that could be improved upon, should we try again.
(On a side note, I did realize just how much my body isn’t fond of a flood of carbohydrates like this. I’ve been eating mostly grain-free and paleo for a while, and a pasta dish caused me to feel lethargic and sleepy for a good 2 hours! Good thing for me, pasta is not on the regular rotation at our house anymore. For those of you that handle gluten-free pasta well, then have at it. For me, it’s a treat!)
Chicken Pasta with Sun-Dried Tomatoes
8 oz gluten-free pasta
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/2 t paprika
Salt and pepper to taste
1 T grapeseed oil
8 oz sundried tomatoes
5 cloves of garlic, minced
1 small can sliced olives, drained
1/2 c pine nuts
Basil, for garnish
Heat a large pot of water to boiling. Cook pasta according to package directions; drain and set aside. Toss chicken cubes with paprika and salt and pepper. In a large skillet, heat grapeseed oil to medium-high heat. Add chicken and spread out into a single layer. Allow to brown for a minute, and then stir occasionally to brown on all sides. After chicken is nearly cooked through, add sundried tomatoes and garlic. Saute for another minute and add olives and pine nuts. Check seasoning and add salt and pepper if needed. Remove from heat and toss pasta and chicken mixture together. Serve garnished with basil.