Gluten-Free Pasta with Chicken and Pesto
This Gluten-Free Pasta with chicken and pesto is one of my favourite balanced meals for supporting both gut and skin health. It’s gluten-free, rich in protein, healthy fats, and antioxidants, and gentle on digestion. The chicken provides steady energy and essential amino acids, the asparagus adds fibre and detox-supporting nutrients, and the pesto offers anti-inflammatory herbs and nourishing fats. It’s quick, comforting, and deeply nutritious — a perfect weeknight dish that loves your skin as much as you do.
Ingredients:
250g (9 oz) gluten-free pasta (rice or lentil pasta works well)
2 small chicken breasts (about 250–300g), cut into bite-sized pieces
1 tbsp avocado oil or ghee
Pinch of good-quality salt
1 cup fresh basil leaves and fresh parsley leaves
2 tbsp extra virgin olive oil
1 small garlic clove (optional)
2–3 tbsp water (to thin, as needed)
Directions:
Cook gluten-free pasta according to the package instructions. Drain and set aside.
In a large pan, heat oil or ghee over medium heat. Add chicken pieces, season lightly with salt, and cook for 6–8 minutes until golden and cooked through.
In a blender or food processor, combine basil, parsley, olive oil, and garlic (if using). Blend until smooth, adding water a spoonful at a time until you reach a creamy consistency.
Add the drained pasta to the pan with the chicken.
Pour in the pesto and toss gently until everything is well coated. You can add steamed anti-inflammatory vegetables (such as asparagus or broccoli) to the dish too.
