Chicken and Broccoli Pasta

Let’s face it.  Life is busy.  We are busy.  Sometimes dinner doesn’t get started until 6:00 or later.  We run kids, we have jobs, life happens.  But I get tired of eating out.  I like a home cooked meal, even if it is a throw together.

That happened tonight.  Kids have gymnastics, kids have soccer, car is in the shop, lots of juggling.   So, I did what any other mom can do.  I threw together a filling, delicious meal, in about 15 minutes.  Yes, I did.

We happened to have some leftover rotisserie chicken, the Costco one.  Gluten free.

So, I put together some pasta, some chicken, some broccoli, and some Progresso cream of mushroom soup, top it with some cheese, and Voila!  I have to tell you though, the gluten free pasta makes or breaks your meal, so choose carefully.

This is our favorite brand of pasta.  It’s rice.  It is not mushy.  It tastes like “real” pasta.



Here is the recipe: super easy, enjoy!

Chicken and Broccoli Pasta
  • 1 Package spiral pasta
  • 2 cups shredded chicken (rotisserie is what I used)
  • 2 cans cream of mushroom soup (Progresso is cheap and gluten free)
  • 2 cups cooked broccoli, not mushy
  • cheddar cheese
  1. Boil your pasta until tender, do not over cook.
  2. Shred your chicken, cook it first if you need to.
  3. Steam your broccoli.
  4. Mix all of the above and add your 2 cans of soup. Pour into a 9x13 pan. Top with cheese and heat it in the oven for about 15 minutes on 350 degrees.
Nutrition Information
Serving size: 6-8



Chicken Pesto Fettuccine

Tonight was just another one of those nights.  I am really not sure why I do this to myself.  I have got to get better with planning!  I just can’t seem to get ahead and plan my meals.  We are so out of food!  I was able to pull some ingredients from my cabinets to make this dinner and it turned out great!  Everyone loved it.  We even had one of my daughter’s friends over who doesn’t eat gluten free and loved it, she had seconds! 

Chicken Pesto Fettuccine
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-8
  • 1 package gluten free fettuccine (I used Tinkyada Joy)
  • 3 chicken breasts
  • 1 jar pesto (I used 6.7oz. jar from Aldi)
  • 2 cups half and half
  • ½ cup grated parmesan
  • ¾ stick butter
  • McCormicks Italian Grinder (about 2 tsp)
  • 1 tsp. salt
  • olive oil
  • Mozzarella cheese
  • Milk
  • pepper to taste
  1. Boil pasta and cook until soft, but don't over cook
  2. While pasta is boiling, grill chicken - baste with olive oil and flavor with McCormicks seasoning
  3. Drain pasta, set aside
  4. Use large pan pasta boiled in--add half and half and butter, bring to boil, stirring constantly
  5. Once mixture slowly starts to thicken, add pesto sauce and parmesan continue to boil until it thickens into gravy like consistency
  6. Add pasta to sauce, mix well
  7. Add chicken to pasta and again mix well. If too thick, add milk to desired consistency
  8. Place in serving bowl and top with desired amount of mozzarella cheese

Tinkyada 10% off and FREE Shipping!

Today only Vitacost is offering an additional 10% off their already reduced prices of Tinkyada.  Price listed is the sale price.

Honestly, this is our favorite brand of pasta.  It holds together nicely and doesn’t fall apart (even if you cook it too long).   You could substitute this pasta on anyone who doesn’t eat gluten free and they wouldn’t even know!

This offer expires Mar. 17th at 9AM EST.

They also have a special promotion going for FREE shipping with an order of $49 or more.  This offer is good through the end of the month.

Go HERE to order!