Bruschetta Chicken & Pasta (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free)
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 4 skinless boneless chicken breasts
  • Homemade Italian dressing, divided (recipe below)
  • 1 pound roma tomatoes, diced
  • 1 package of fresh basil leaves, chopped
  • 2 whole garlic cloves, minced
  • salt and freshly ground black pepper to taste
  • 1 Tablespoon olive oil
  • 1 pound gluten free pasta, cooked al dente
  • ¼ cup white vinegar
  • ¼ cup lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes (don't worry--it doesn't make it hot, just really deepens the flavors!)
  • 4 cloves garlic
  • ½ cup canola oil
  • 1 tsp. Italian seasoning
  • 1 tsp. nutritional yeast
  1. Place vinegar, lemon juice, sugar, salt, red pepper flakes, garlic, Italian seasoning, and nutritional yeast in a blender. Turn it on, and slowly add the oil while it's going, to ensure it incorporates.
  2. Take two small containers with lids, and put 5 Tablespoons of the marinade in one, and 3 Tablespoons of the marinade in another. Set aside.
  3. Put the chicken in a sealable plastic bag, and pour the rest of the marinade in with the chicken. Put in the fridge and allow to marinade 4-8 hours.
  4. Take the basil and tomatoes and chop. Add it to the small container that had the 3 Tablespoons of the marinade. Add the garlic and stir to combine. Put that in the fridge and allow to marinate 4-8 hours.
  5. When everything is done marinating, boil the pasta according to the directions, until al dente. Take the pasta and wash off the extra starch in cold water. Turn a skillet to medium heat and add the 1 Tablespoon of olive oil. Put the chicken and marinade in the skillet and cook until the chicken is nice and browned on the outside and completely cooked on the inside.
  6. To assemble, put the pasta back on the stove, and add the 5 Tablespoons of marinade that you had reserved in a small container. Add the tomato basil mixture to the pasta as well. Turn to medium low and heat the pasta until just warm again (you don't want to over cook, as gluten-free pasta can become gummy, just warm enough to serve.)
  7. You can either slice the chicken breasts and set it on top of the marinade+tomato+basil+pasta mixture, or, if you have little kids like mine, I just dice the chicken breasts and stir it all together so that it's a one bowl, easy to eat combo. Serve immediately. Leftovers will be good in an air tight container for 1-2 days.
Recipe by Allergy Awesomeness at