Italian Chicken Tomato Basil Rice Pasta
Tender chicken breast tossed with gluten‑free rice pasta in a fresh tomato‑basil sauce.
Total
35 min
Prep
15 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 2 pieces Chicken breast
- 200 g Rice pasta (gluten‑free)
- 400 g Canned diced tomatoes
- 1/4 cup Fresh basil leaves
- 2 tbsp Olive oil
- 2 Garlic cloves
- 1/4 tsp Red pepper flakes(optional)
- to taste Salt
- to taste Black pepper
Instructions
- 1
Cook the rice pasta according to package directions; drain and set aside.
- 2
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds.
- 3
Add chicken breasts, season with salt and pepper, and cook 6‑7 minutes per side until golden and cooked through. Remove and slice.
- 4
Pour in canned tomatoes, bring to a simmer, and add basil and red pepper flakes. Cook 5 minutes.
- 5
Return sliced chicken to the sauce, toss with cooked pasta, and serve hot.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 55 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 7 g |
| Sodium | 480 mg |
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