I love pasta but try not to eat it too often. This recipe is healthy, fresh, effortless and tastes delicious. I used a gluten free brown rice and quinoa fusilli pasta from Trader Joe’s that tasted great and cooked up nicely. I think a lot of gluten-free pastas tend to not cook and taste the same as real pasta or I should say pasta with gluten in it. This on the other hand tasted like any other pasta and it had a perfect al dente texture. This pasta dish is full of wonderful ingredients such as kalamata olives, basil, onions, tomatoes, fennel and other fragrant seasonings, including cracked red pepper for a little added heat.
I used chicken thighs for the recipe because I’m not a huge chicken breast fan. I think chicken thighs have much more flavor too. When I make this recipe I tend to use whatever veggies I have on hand, this time I used spinach but other times I have used artichokes and asparagus. You can change up the recipe as you like. I think the real important part to this recipe is to have good canned tomatoes. I always use Cento San Marzano tomatoes. In this case, they were whole tomatoes that I broke up into chunks. You can also use different olives if you don’t care for kalamata olives. If you decide to try this recipe, I hope you enjoy it as my family does.
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Alright, let’s get cooking!