Summer bar-b-que’s and cookouts call for side dishes of various sorts. This lean dish served cold compliments anything your grill master can fathom. The best part is, both the glutenphile and gluten-intolerant will enjoy it!
8 oz dry gluten free penne pasta-elbow and spiral are also great choices
2 boneless skinless chicken breasts-cut into 1″ squares
1 tbs. coconut oil
1 red pepper-chopped
1 orange pepper-chopped
1 red onion-finely chopped
2 cups Newman’s Own light balsamic vinaigrette
Boil gluten free penne until soft. Meanwhile, heat 1 tbs. of coconut oil over medium heat in a medium size sauce pan. Add chicken to the pot and cook thoroughly. Once both noodles and chicken are completed set aside and allow to cool. Once cooled, add peppers, onion and balsamic vinaigrette. Chill in refridgerator for 30-45 minutes, then serve.
Serves 4 as a main dish, 8-10 as side dish.
Make your day great!