{Gluten-Free} Penne with Grilled Chicken, Sun-Dried Tomatoes, Arugula and Mozzarella
Recipe type: Main, Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 12 oz package Bionaturae gluten-free penne (or your favorite pasta), cooked in boiling, salted water until al-dente
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 sprigs oregano, chopped
  • zest of ½ lemon, plus more for garnish
  • ½ tsp kosher salt
  • ⅓ cup olive oil
  • 4 cloves garlic, thinly sliced (about ¼ cup)
  • ⅓ cup sliced sun-dried tomatoes (about 8)
  • 6 oz fresh mozzarella, cubed
  • 2 cups arugula, rinsed and dried
  • salt and fresh ground black pepper, to taste
  1. Marinate chicken breasts in balsamic vinegar, olive oil, oregano, lemon zest and salt in a large ziploc bag or shallow pan for about 20 minutes (while preparing other ingredients)
  2. Meanwhile, cook pasta in boiling salted water, according to package directions, drain and set aside
  3. Heat outdoor grill or grill pan over medium-high heat and rub marinade off of chicken with a paper towel before grilling for about 4 minutes on each side or until fully cooked through, temperature should be 165 degrees. (Rubbing off the marinade prevents it from burning). Allow chicken to rest for about 5 minutes and then cut into chunks.
  4. Heat a large straight-sided sauté pan over medium-low heat and add olive oil, sliced garlic and sun-dried tomatoes. Cook for about 5-7 minutes. Be careful here. You want to infuse the oil with the flavors but not toast or burn the garlic. Adjust the temperature lower, if it seems to be cooking too fast.
  5. Toss cooked pasta in the sauté pan with olive oil, garlic and sun-dried tomatoes.
  6. Fold in arugula and fresh mozzarella and toss in chicken. Season with salt, fresh ground black pepper and lemon zest. Serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-penne-with-grilled-chicken-sun-dried-tomatoes-arugula-and-mozzarella/