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Gluten-Free Chicken Scampi Pasta

Why go to an upscale restaurant when you can make your own romantic Valentine's Day dishes? Making your own meal not only allows you to control the nutritional value, but the heart-healthy recipes below also contain ingredients that help manage cholesterol and maintain clear blood vessels. Valentine's Day is the perfect opportunity to take care of your heart. ❤️

This gluten-free chicken scampi offers a delectable variation of the classic seafood dish. The dish simplifies the traditional recipe and features tender, juicy chicken that provides a savory alternative. Packed with protein and an array of delightful ingredients, this version is sure to please. Additionally, it's entirely gluten-free and still full of flavor!


✓ 12 ounces gluten-free pasta

✓ 1 tablespoon olive oil

✓ 1 pound chicken tenderloins

✓ 1/2 teaspoon kosher salt

✓ 1/4 teaspoon ground black pepper

✓ 1/2 red bell pepper thinly sliced

✓ 1/2 yellow bell pepper thinly sliced

✓ 1/2 green bell pepper thinly sliced

✓ 1 tablespoon unsalted butter

✓ 3 garlic cloves minced

✓ 1 shallot peeled and thinly sliced

✓ 1/2 teaspoon crushed red pepper

✓ 1/4 cup low-sodium chicken broth

✓ 3 tablespoons lemon juice freshly squeezed

✓ 1 tablespoon lemon zest

✓ Fresh parsley chopped, for garnish

✓ Parmesan cheese grated, for garnish (optional)



Cook the pasta according to the package directions. Drain and set aside.


Meanwhile, heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper and add the tenderloins to the pan. Cook, flipping once, until golden brown on both sides, about 6 minutes. The chicken will not be cooked through. Remove the chicken to a plate.


In the same pan, add the red bell pepper, yellow bell pepper, and green bell pepper and cook until softened, about 5 minutes.


Add the butter, garlic, and shallots to the pan and cook until fragrant, about 2 minutes.


Return the chicken tenderloins to the pan along with the crushed red pepper, chicken stock, lemon juice, and lemon zest. Simmer until the chicken is cooked through and the sauce is slightly thickened, about 5 minutes.


Add the drained pasta to the pan and toss to coat. Ladle the pasta into individual bowls and top with freshly chopped parsley and grated Parmesan (if using).