This one pan chicken dish, Gluten and Dairy Free Taco Chicken Pasta, contains onions, peppers, tomatoes and taco seasoning to give it a flavorful, mildly spicy taste. Brown rice pasta is cooked in the same pan making it not just gluten and dairy free, but free of ALL the top 8 allergens.
I love dinners that only dirty one pan. It makes clean up SO much easier!
The first things I do when cooking a recipe is read through the ingredients and take them all out onto the counter. Take measuring cups and spoons out too to make things easier to use.
Start out by chopping two peppers and one onion, sprinkle them with taco seasoning (either buy it premade or make your own) and set them aside. Next up, you’ll need to cut 2 large (or 3 medium) chicken breasts into small bite size pieces and sprinkle the chicken with taco seasoning.
In a large 12″ skillet heat the oil over medium-high heat. Add the chicken and allow it to fully cook on one side until the edges are white, then flip the chicken over and cook until no longer pink.
Remove the chicken from the pan and set aside (I put it in a metal bowl to keep it warm while cooking everything else). Heat more oil and add the peppers and onions and cook until browned over medium-high heat. Add minced garlic and continue cooking over low-medium heat for about 2 minutes being careful NOT to burn the garlic. Empty all of the pepper and onion mixture onto the reserved chicken.
Now it’s time to make the pasta! Add the chicken stock, rice milk (or your preferred safe milk), diced tomatoes and salt to the pan (yes, the same pan) and bring to a boil. Add the brown rice pasta and return to a boil. Cover the pan, turn heat to medium and cook for no more than 10 minutes. I also like to stir the pasta a couple of times to make sure it’s not sticking to the bottom of the pan.
Lastly, add the chicken, peppers and onions back to the pan and toss it with the cooked pasta. Continue cooking over medium heat for about two minutes to reheat all of the ingredients again. Feel free to top it all off with some chopped parsley to make for a pretty dish perfect to serve to guests.
Gluten and Dairy Free Taco Chicken Pasta
Please do NOT take screen shots of this recipe. Thank you!
Ingredients:
- 2 large boneless chicken breasts, diced
- 2 tablespoons of taco seasoning
- 2-4 Tbsp olive oil
- 2 bell peppers, diced
- 1 sweet onion, diced
- 2 cloves of garlic
- 2 cups chicken broth
- 1/2 cup safe milk (I use rice milk)
- 1/2 tsp salt
- 1 (14.5 oz) can of diced tomatoes with basil and garlic
- 8oz. gluten-free pasta (I use Tinkyada)
Directions:
- Heat 1 Tablespoon of oil in a 12″skillet over medium-high heat. Sprinkle the chicken with 1 tablespoon of taco seasoning and add the chicken to the heated pan, allow it to fully cook on one side until the edges are white, then flip the chicken over and cook until no longer pink. Remove the chicken from the pan and set aside (I put it in a metal bowl to keep it warm while cooking everything else).
- Heat another tablespoon of oil to the pan. Sprinkle the peppers and onions with 1 tablespoon of taco seasoning and cook in the heated pan until browned over medium-high heat. Add minced garlic and continue cooking over low-medium heat for about 2 minutes being careful NOT to burn the garlic. Empty all of the pepper and onion mixture onto the reserved chicken.
- Add the chicken stock, rice milk (or your preferred safe milk), diced tomatoes and salt to the pan (yes, the same pan) and bring to a boil. Add the brown rice pasta and return to a boil. Cover the pan, turn heat to medium and cook for no more than 10 minutes (about 8-10 minutes). I also like to stir the pasta a couple of times to make sure it’s not sticking to the bottom of the pan.
- Lastly, add the chicken, peppers and onions back to the pan and toss it with the cooked pasta. Continue cooking over medium heat for about two minutes to reheat all of the ingredients again. Feel free to top it all off with some chopped parsley to make for a pretty dish perfect to serve to guests.
I adapted this recipe from Kevin & Amanda by substituting ingredients, making it gluten and dairy free and increasing/decreasing cooking times and ingredients.
Strength and Sunshine says
Well this will make for a great weeknight meal!
Elizabeth DiBurro says
This recipe is great any night of the week! 🙂
cricketsconfections says
We do tacoTuesday every week but sometimes that gets boring, this seems like a good way to spice up that routine!
Elizabeth DiBurro says
A little change is always good!
alisamarie says
It’s hard to resist a meal that looks so amazing! I remember the first time I had “taco pasta” - it was actually a Namaste Foods pasta mix. I really enjoyed it, but your version looks so much fresher!
Elizabeth DiBurro says
I had no idea Namaste Foods makes a pasta mix! I’ll have to look for it!
awhiskandtwowands says
Fresh and flavorful and perfect for a weeknight meal. I can easily sub Beyond Meat in this!
Elizabeth DiBurro says
I love that you found a way to make it work for you!
wickedspatula says
This looks delicious! Anything with the word taco in it and I’m game
Elizabeth DiBurro says
I completely agree!
nicoleanndawson says
I have a ton of friends who will love to see this shared! Looks delicious.
Elizabeth DiBurro says
Thank you! My family loves it!
Amanda | My Gluten-Free Miami says
THis looks like a great! I may have to add some cheese though!
Tracey says
Can this be made in a crockpot?
Elizabeth DiBurro says
I’ve never attempted it, Tracey, but now you have me very curious! If you do try it, let me know how it turns out and I’ll do the same.
Alyssa says
How much liquid should be left in the pan when you are done? I used a quinoa pasta and not a rice pasta and didn’t have the same kind of diced tomatoes but used the diced tomatoes and green chilies. I wasn’t sure if that would be a reason . Overall super flavorful, easy and yummy!
Elizabeth DiBurro says
Alyssa, there should be more than pictured above. It’s really dependent on your taste too. If you feel that it’s too liquidy, then take the cover off of your pan and allow it to simmer down for the last few minutes of cooking. This will evaporate some of the liquid. I bet using the diced tomatoes with green chilies makes the dish taste even better! I’ll have to try that next!
Thanks for commenting!
L Scalcione says
Why are you saying it’s dairy free?
Elizabeth DiBurro says
This blog is geared towards people who have diet restrictions and cannot have dairy among other foods. In order for search engines to use my recipe when someone searches ‘dairy free’ I have to make sure to include that info in the writing.
Elise says
How many does this meal serve?
Elizabeth DiBurro says
Hi Elise, this makes enough for 5-6 people.
Cortney WISE says
How do I print this recipe?
Alex G Stanzinoe says
Loved this recipe. I used Chicken Taco seasoning instead of beef and it was fantastic. Added a little more dried basil and oregano too, plus some red pepper flakes for some spice.
Elizabeth DiBurro says
I’m so glad you enjoyed it, Alex! Thanks for the comment.
Connie Powell says
If you don’t want folks to screenshot how do we print these recipes? So excited to find the site husband has Alpha-Gal syndrome so I need to get creative with poultry as he can no longer eat any mammal meat.