This 20 minute Gluten & Grain-Free Pesto Pasta is the perfect weeknight meal when you’re short on time but not willing to compromise on taste. It’s made with our new Gluten + Grain-Free Cauliflower Penne that has hidden veggies, right in the pasta! Top it off with a crispy chicken cutlet for a filling and well-rounded dinner.
Gluten-Free Pesto Pasta Ingredients
1 boneless chicken breast, butterflied to make two cutlets
1 cup gluten-free Italian style breadcrumbs
2 eggs, beaten
1 tsp of each salt and pepper
2 tbsp olive oil
1 package of Taste Republic Gluten + Grain-Free Cauliflower Penne
½ cup of favorite pesto sauce
2 tsp Parmesan cheese
Gluten-Free Pesto Pasta Directions
On a cutting board, split chicken breast butterfly-style (to create two thin cutlets). If needed, pound with meat mallet to create even thickness. Sprinkle with salt and pepper.
One at time, dip each chicken piece into beaten eggs, then dip into the bread crumbs ensuring each side of the chicken is coated. Set chicken aside.
In a large skillet, heat oil over medium heat. Place chicken in skillet and brown on both sides, cooking about 7 minutes on each side. Put the chicken on low heat, cover with a lid to finish cooking through.
Prepare Gluten + Grain-Free Cauliflower Penne according to package instructions. Strain penne, add back into the pot and add pesto sauce. Stir well to coat the penne entirely.
Plate the pasta while warm. Top with Parmesan cheese and a breaded chicken breast. Serve and enjoy!
