Gluten Free Cooking Everday

Parmesan-pesto chicken with pecans
Serves 4 to 6

A versatile dish, bursting with flavor. Serve it hot for a dinner party or cold at your next cookout. It’s a win-win dinner, either way.

12 ounces uncooked brown rice pasta
1 pound boneless skinless chicken breast, cut into 1/2-inch slices
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup green onions, thinly sliced (including green parts)
1/2 cup pecans, chopped
1/2 cup chicken stock or broth
1/2 cup basil pesto (see Chef’s Tip)
1 tablespoon minced fresh cilantro
1/2 cup grated Parmesan, plus more for serving
Pinch of red pepper flakes

Cook the pasta according to the package directions. Drain and set aside.

Meanwhile, season the chicken with salt and pepper. In a large sauté pan, heat the olive oil over medium-high heat and sauté the chicken for 4 minutes, or until cooked through. Add the garlic, green onions, and pecans and sauté for 1 minute. Stir in the pasta, stock, and pesto, and toss until the pasta is well coated. Remove from the heat and stir in the cilantro, the 1/2 cup Parmesan, and the red pepper flakes. Serve with extra Parmesan cheese on the side.

Chef’s Tip:
Basil pesto can be found in the refrigerator case at your local supermarket.

—From Gluten Free Every Day Cookbook by Robert M. Landolphi/Andrews McMeel Publishing