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Gluten-free chicken panzanella pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
30-minute gluten-free pasta topped with crispy cheesy breadcrumbs for extra crunch.
Ingredients:
  • 113.75 gm extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 250.00 ml small fresh basil leaves, plus extra to serve
  • 4 ripe roma tomatoes, chopped
  • 4.80 gm sea salt flakes
  • 1 small garlic clove, crushed
  • 250g packet dried gluten-free shell pasta
  • 2 slices day-old gluten-free white bread, torn
  • 165.00 ml finely grated parmesan
  • 500g chicken tenderloins, each cut diagonally into 3 pieces (see notes)
Instructions:
  • Combine 1/3 cup of oil, vinegar, basil, tomato, sea salt, and garlic in a large heatproof bowl. Season with pepper, then use a potato masher to gently squash the tomato in the mixture. Cover the bowl and let it sit at room temperature for 15 minutes to allow the flavors to develop.
  • While pasta cooks according to the package directions, drain it.
  • In a small food processor, pulse the bread until it forms large crumbs. Transfer to a bowl and mix in the parmesan until well combined.
  • Preheat a large non-stick frying pan over medium-high heat. Add the crumb mixture and cook, constantly tossing, for 2 to 3 minutes until the crumbs turn golden. Transfer to a heatproof bowl.
  • In a hot pan, add the chicken and cook for 5 to 8 minutes until browned and fully cooked, turning occasionally. Mix the cooked chicken with the tomato mixture in a bowl and toss thoroughly.
  • Combine the pasta with the tomato mixture, ensuring it is well coated. Serve the pasta garnished with parmesan crumbs and fresh basil.

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