Gluten-Free Chicken and Corn Pasta with Bacon For Spring Dinner
A delightful spring dinner featuring gluten-free pasta, chicken, corn, and crispy bacon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 2 cups cooked chicken, shredded
- 1 cup corn, fresh or frozen
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the cooked chicken and corn to the skillet, stirring to combine.
- Sprinkle in garlic powder, salt, and pepper, and cook for about 5 minutes.
- Stir in the cooked pasta and crumbled bacon, mixing well.
- Cook for an additional 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
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Notes
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- This dish can be made ahead and reheated for a quick meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg