Gluten Free Sun Dried Tomato Basil Pesto Pasta with Chicken


by: Deliciously Gluten Free

I just recently received a new toy from my wonderful fiancee, a food processor! I have used it a few times for little things but I have anxiously been awaiting being able to make homemade pesto. Today I finally got to do that! I was so excited, and the best part was that it came out amazing! Go an try it for yourself, it’s easier than it looks.


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serves: 2

1/2 cup packed fresh basil leaves

2 sun dried tomatoes, packed oil

1 clove garlic

1 tbsp olive oil

2 tsp pine nuts

8 oz chicken breast, cut into 1 inch pieces

1 tbsp olive oil

1 clove garlic

4 oz gluten free pasta

Nutrition Facts
Gluten Free Sun Dried Tomato Basil Pesto Pasta with Chicken

Servings Per Recipe: 2

Amount per Serving

Calories: 487

  • Total Fat: 19.2 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 72.6 mg
  • Sodium: 244 mg
  • Total Carbs: 49.5 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 0.2 g
  • Protein: 27.1 g

how is this calculated?

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1.  For the pesto sauce, combine the basil, sun dried tomatoes, garlic, olive oil, and pine nuts in a food processor. Chop/Grind until everything becomes a sauce consistency. Put to the side.

2.  Put pasta in boiling water and cook for amount of time directed on box, usually about 12-15 minutes. While pasta is cooking, place chicken in a medium skillet cook chicken in olive oil with garlic for 12 minutes over med-high heat. Stir the chicken around frequently so as not to burn it.

3.  Once pasta is cooked, drain. Put pasta back into saucepan and add pesto and chicken. Mix everything together and enjoy!

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