Gluten Free Quinoa Penne 300g
$2.69
(ea)
- Gluten free
- Wheat free
- Egg free
- Dairy free
- Yeast free
- Soy free
- Peanut free
- Suitable for vegetarians and vegans
Gluten Free Quinoa Pasta and Chicken Recipe Gluten Free Quinoa Pasta and Chicken Recipe Serves: 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
- 2 tbsp Remano Olive Oil
- 1 large Broad Oak Farms Chicken Breast
- 500g Casa Barelli Napoletana Pasta Sauce
- 500ml water
- 300g Has No Gluten Free Quinoa Penne
- 60g The Fresh Salad Co Baby Spinach
- 1 cup Westacre Shredded Parmesan Cheese
- ½ cup Westacre Mozzarella Cheese
- Fresh basil for garnish
- Salt and pepper (to taste) Method
- Heat olive oil in a frypan over medium heat.
- Add the chicken breast. Season with salt and pepper then sauté until golden brown and cooked through.
- Remove chicken from frypan and set aside to be shredded when cooled.
- In a large saucepan, add the jar of pasta sauce, 500ml of water and the quinoa penne. Stir until combined.
- On medium heat, bring the mixture to the boil, then reduce to a simmer for 12-15 minutes or until pasta is tender.
- While the pasta is cooking, shred the chicken with a fork.
- Once the pasta is cooked, remove the lid and add the chicken and spinach. Stir through to combine.
- Transfer the contents into a deep oven safe frypan, top with parmesan and mozzarella and place under the grill for about 4 minutes until the cheese is melted and golden.
- Season with salt and pepper.
- Garnish with fresh basil and a sprinkle of parmesan cheese, serve straight from the frypan.
- Gluten free
- Wheat free
- Egg free
- Dairy free
- Yeast free
- Soy free
- Peanut free
- Suitable for vegetarians and vegans
Gluten Free Quinoa Pasta and Chicken Recipe Gluten Free Quinoa Pasta and Chicken Recipe Serves: 4-6
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients
- 2 tbsp Remano Olive Oil
- 1 large Broad Oak Farms Chicken Breast
- 500g Casa Barelli Napoletana Pasta Sauce
- 500ml water
- 300g Has No Gluten Free Quinoa Penne
- 60g The Fresh Salad Co Baby Spinach
- 1 cup Westacre Shredded Parmesan Cheese
- ½ cup Westacre Mozzarella Cheese
- Fresh basil for garnish
- Salt and pepper (to taste) Method
- Heat olive oil in a frypan over medium heat.
- Add the chicken breast. Season with salt and pepper then sauté until golden brown and cooked through.
- Remove chicken from frypan and set aside to be shredded when cooled.
- In a large saucepan, add the jar of pasta sauce, 500ml of water and the quinoa penne. Stir until combined.
- On medium heat, bring the mixture to the boil, then reduce to a simmer for 12-15 minutes or until pasta is tender.
- While the pasta is cooking, shred the chicken with a fork.
- Once the pasta is cooked, remove the lid and add the chicken and spinach. Stir through to combine.
- Transfer the contents into a deep oven safe frypan, top with parmesan and mozzarella and place under the grill for about 4 minutes until the cheese is melted and golden.
- Season with salt and pepper.
- Garnish with fresh basil and a sprinkle of parmesan cheese, serve straight from the frypan.