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Gluten-Free Mediterranean Veggie Pasta

by Karen Loscalzo of Healthy Gluten-Free Family, LLC

Makes 4 Servings


  • 1 pound chicken cutlets
  • 6 oz gluten free pasta
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1-1/2 garlic cloves, minced
  • 2 cups grape tomatoes, halved
  • 1 cup vegetable broth
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup Cucina Amorea marinated artichokes, cut up 1/2 jar then measure out 1 cup
  • 3 tbsp tomato paste
  • 6 cups raw baby spinach leaves
  • 1/4 cup basil leaves, torn
  • 4 tbsp parmesan or feta cheese


  1. Grill chicken cutlets
  2. Bring a large saucepan of water to a boil. Add pasta. Cook 8 minutes or until al dente. Reserve 1 cup pasta water then drain in a colander. Set aside.
  3. While pasta cooks, heat a large skillet over medium heat.
  4. Add oil to pan and swirl to coat. Add red pepper and garlic. Saute 30 seconds or until fragrant.
  5. Add tomato paste, stir over heat for about 1 minute.
  6. Add tomatoes, broth, salt, black pepper, and artichokes. Cook 5-7 minutes or until tomatoes begin to break down, stirring occasionally.
  7. Add pasta and simmer 2 minutes. If more liquid needed, add reserved pasta water, hot water, or more broth as desired.
  8. Stir in spinach and basil. Cook 2 minutes or until greens wilt.
  9. Remove from heat and divide into 4 portions.
  10. Top each portion with 1 tbsp cheese and 4 oz grilled chicken.

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