Gluten Free Pesto Chicken Recipe for Celiac

Chef Cindy Mooney , On October 22, 2022

Creamy Gluten Free Pesto Chicken for Celiac Recipe Overview

This celiac meal comes together in two skillets and creates an amazing taste combination. Tri-colored Quinoa with crispy parsley in browned butter will satisfy and provide probably the most healthful grain you could eat. The pesto cream sauce accents the tender chicken and will have you coming back to this recipe time and time again.

Equipment Needed for this Creamy Gluten Free Pesto Chicken Recipe

Equipment needed for gluten free pesto chicken recipe

• 2 skillets

• Cutting board

• Knife

• Measuring spoons

• Saucepan for the quinoa

Ingredients for this creamy gluten free pesto chicken recipe

Ingredients needed for this gluten free pesto chicken recipe

• 2 cups chicken strips (breast meat or thigh, your preference)

• 1 teaspoon Italian seasoning

• 1/2 teaspoon dried basil

• 1/2 teaspoon thyme leaves

• 1/4 stick butter

• 1 tablespoon olive oil

• 1/2 yellow bell pepper cut into strips

• 1/2 green bell pepper cut into strips

• 3 tablespoons pesto sauce (your preference of prepared pesto, available at most grocery stores)

• 1/4 cup heavy cream

• 1 cup quinoa

• 1/2 cup Italian or broadleaf parsley whole leaves. (curly parsley will work, but broadleaf is much preferred)

gluten free pesto chicken recipe cooking directions

Chicken cooking instructions:

1. Heat a large skillet with olive oil, butter and seasonings. Cook until the butter begins to brown.



Add butter and seasoning.

2. Put the chicken in the skillet and brown on all sides (about 6-7 minutes).

   

   Cook the chicken.

3. Add the pesto sauce and heavy cream and cook until it begins to thicken (6). Add the bell peppers and cook another minute or 2 until the peppers are tender. (7)

   

   Add the pesto.

Quinoa cooking instructions:

4. Prepare the quinoa – put the dry quinoa in a saucepan and then about 1 3/4 cup of water (or even better, use chicken stock).

5. Heat on medium/high until low boil.

6. Cover and reduce heat to low for about 15 minutes. Stir occasionally.

7. Remove from heat when the grains open up. Set aside.

8. In a medium or small skillet, put 1 tablespoon butter and 1 teaspoon olive oil and cook until it foams (1). Add the parsley leaves to the hot butter oil and cook for a minute until the parsley is crispy (2). Add the cooked quinoa and stir to blend well. (3)

   

   Toss quinoa in sauce.

9. Serve and enjoy!

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.