I love pasta. When I became gluten-free, I thought I might have to give up pasta forever – not so! This light summer dish uses rice noodles, which are literally just rice and water in the shape of a noodle. You cook them like rice, too, only quicker. Another gluten-free noodle option for this recipe would be soba noodles, just make sure they’re whole buckwheat and certified gluten-free. Soba noodles are best served cold so if you find you like this recipe cold better than hot (I think it tastes good either way), then you may want to go with Soba noodles.
If you’re not gluten-free, though, by all means use regular linguine or angel hair pasta – it will be much cheaper! Soba and rice noodles are comparable in cost to the mainstream “gluten-free pasta” options in stores, but with less ingredients and more authenticity to the style of the dish. These Thai rice noodles that I use are cost-efficient and yummy:
In addition to switching out noodles, you can also add in veggies to this recipe. I have cooked broccoli in with the chicken before, and you could also add zucchini or other summer vegetables.
Cook pasta according to directions on package.
Just like with rice, you will need to boil a pot of water, remove from heat and add noodles and let sit for about 10 minutes or until noodles are soft. There is no need to break them in half like I do with spaghetti noodles, though from the picture on the left it looks like they won’t all fit in my pot! 🙂 However, after a few minutes, they all softened and fit.
After noodles have been softened, drain from hot water and set aside in a bowl of cold water. This helps keep them from sticking together.
Meanwhile, cut 4 boneless skinless chicken breasts into bite-sized pieces and add to large skillet on medium heat; cook through.
Kitchen Shears are the best when it comes to cutting up raw chicken! It helps cut down on dishes to wash because you can hold the chicken and cut it right into the pan – no knives or cutting boards to have to clean afterwards.
Stir chicken for about 10 minutes until no longer pink.
Stir together the following to make a sauce:
- 1/2 cup honey
- 1/4 cup lemon juice
- 2 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. lemon pepper
Once chicken is cooked, slowly add in sauce to skillet and reduce heat to medium-low. Bubble on low boil until sauce thickens, about 5 minutes.
Sometimes the sauce has to cool a little before it really thickens, so I usually just boil for 5 minutes and then hope for the best after I’ve turned the heat off. 🙂
Drain pasta from cold water and add to skillet; toss to combine.
It’s really that easy! You can serve it hot or cold, depending on what noodles you use. Enjoy your light but filling gluten-free dairy-free pasta dish!