This one starts with tender gluten free penne or fusilli, tossed with a bright, garlicky basil pesto built from toasted pine nuts, Parmesan, and a good squeeze of fresh lemon juice. Juicy seared chicken breast gets sliced into thick strips and folded right in, alongside blistered cherry tomatoes that add a burst of sweetness to every forkful. A splash of reserved starchy pasta water is the trick that pulls the whole sauce together into something silky and clingy rather than dry or clumpy. It's a satisfying, restaurant-style dinner that comes together in one skillet and one pot, finished with extra torn basil and a shower of Parmesan for good measure. This is a great pick for a gluten free weeknight rotation, since it delivers all the comfort of a classic pesto pasta night without any fuss.
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Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to package directions until tender with a slight resistance at the center, about 8ā10 minutes. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander and set aside.
While the water heats, toast the pine nuts in a dry 12-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 3ā4 minutes. Transfer to the food processor immediately and let the skillet cool slightly.
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