Quick Chicken Breast Recipe With Vegetables {dairy Free, Gluten Free}

6 servings
29 min

This recipe serves six people and is great as leftovers the next day and only cooks in 19 minutes - a perfect recipe for easy weeknight dinner. Follow along and see how I made this quick chicken breast recipe.

Here is a photo of all the ingredients I used for this recipe.

The sauce looked like this after I was done cooking all the ingredients.

I added the GF Chickpea pasta to the sauce, and on low heat, I stirred the pasta for a few minutes. Then turned off the heat.

Here is the pasta stirred into the sauce. The Chickpea GF pasta stayed together. If you want to add more creaminess, add a tablespoon of olive oil spread.

Here is the after photo of one serving of the quick chicken pasta dish.

Here is what it looked like from the top view of the dish.

Feel free to check out the video with all the steps or visit our blog post for more details and tips.

Quick Chicken Breast Recipe With Vegetables {dairy Free, Gluten Free}
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 19 Minutes Total time: 29 min
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  • ¾ lb cooked chicken breast
  • 2 tablespoon olive oil
  • 4 cloves of garlic
  • 4 oz of mushroom
  • 16 oz tomato sauce
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • ⅛ teaspoon of red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Gluten-free pasta one box Banza Cavatappi made from Chickpeas
  • 2 cups mixed baby greens - kale spinach, Swiss chard
  • Optional: Dairy-free Parmesan cheese grated for topping

Start water in a saucepan and bring to a boil. Cover with a lid.
Add Cavatappi to the boiling water and cook as per the box for about 7-9 minutes.
In the meantime, prep the veggies and set them aside.
Start mince garlic and set aside.
Measure out the salt, pepper, red pepper flakes, parsley, and basil and set them aside in separate bowls.
Slice the mushroom and add to a bowl.
Cube the cooked chicken breast.
Measure out the tomato sauce and set it aside.
Set aside 2 cups of mixed baby greens.
Heat the deep Dutch oven, and add the olive oil to the hot pan for a few minutes. Add minced garlic to the Dutch oven. Sauté for a few minutes.
Then, add the sliced mushroom to the dutch oven and cook them to reduce. Let it cook for about 4-5 minutes at medium heat.
Add chopped chicken breast to the skillet and heat through for 2-3 minutes.
Then, add the tomato sauce, parsley, basil, salt, pepper, and, if you want, more red pepper flakes to the Dutch oven and stir—Cook for 5 minutes.
Add the mixed baby greens. Mix in and cook for another 4 minutes.
Finally, when the pasta is finished. Drain the pasta and toss the pasta in the Dutch oven. Mix well and enjoy.
  • If you want it less spicy, you can remove the red pepper flakes.
  • Do not stir gluten-free pasta too much in the sauce, it may break.
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