This easy gluten-free pea, chicken and mushroom pasta is the perfect springtime dinner! Bursting with healthy fresh spring produce and herbs, it’s creamy and delicious.
I love spring! Summer has always been my favorite season and I kind of ignored the lowly spring. This year though, I’m living for it! Maybe it’s because I’m getting older, but I notice the longer days, the warmer weather and the signs of the earth coming to life all around me.
Little purple flowers are popping up in my backyard. It’s light out after 6 pm. My sons are taking off their jackets and refusing to put them back on. Spring is in the air!
Best of all – spring produce is popping up at the farmers market!
My market is bursting with fresh herbs, mushrooms, peas, asparagus – you name it. So I came up with a delicious gluten-free chicken and mushroom pasta. It’s creamy, it’s cheesy, and it’s ready in 30 minutes! What’s not to love?
I love that this mushroom pasta is a whole balanced meal in one. It has:
- veggies (mushrooms and peas),
- bioavailable protein (chicken breast)
- gluten-free pasta to keep out gut healthy
- a delicious salty and savory pecorino romano sauce that you will want to put on everything.
This is just how I made this mushroom pasta but you could totally get versatile with this dish and use whatever you like, or whatever you have on hand.
Other Ingredients You Can Add
You can get as creative as you like with other vegetable additions in this easy pasta dish. Here are some simple ways to bulk up your spring pasta:
- fresh spinach or arugula (rocket)
- cocktail tomatoes
- toasted pine nuts
- sauteed asparagus
- butternut squash
- roasted carrots
- Other herbs like fresh basil or oregano
Health benefits of this mushroom pasta recipe:
- It features shiitake mushrooms which have shown to positively influence beneficial gut flora. They also boost the immune system
- This easy springtime pasta is high in protein thanks to the added chicken
- Fresh chopped parsley has numerous antioxidant benefits
- Pecorino Romano is a hard, sharp, salty Italian cheese made from sheep’s milk. It is both delicious and nutritious and contains a good amount of calcium, potassium, and magnesium and is a good source of protein.
Which brand of gluten-free pasta shall I use?
My absolute favorite brand of gluten-free pasta is Jovial. They are family owned and operated. They make delicious organic rice pasta that honestly tastes exactly like regular pasta.
I often feed it to my gluten-free hating mother in law, who is shocked it tastes like regular pasta. They have numerous types of pasta you can check out HERE.
If you’d like to dig a bit deeper into the topic of gluten-free pastas, head over to my post on the best gluten-free pasta brands.
Tips and Variations:
- You could easily add another veggie like broccoli, which I ended up serving on the side of this pasta.
- Instead of chicken breast, you could also use chopped boneless chicken thighs.
- This recipe also works great for using up leftover rotisserie chicken. You can skip steps 2 and 3 just add the shredded chicken to the sauce right in the end (Step 6).
- Cannot find shiitake mushrooms? Portobello, button or oyster mushrooms also work here.
- Freshly grated pecorino is a total must here! It will really round out this dish, I promise! Don’t skip on the quantities either.
- When purchasing this cheese, always go with quality over quantity. The label should read “Pecorino Romano”.
Other pasta recipes:
DID YOU MAKE AND LOVE MY GLUTEN-FREE PEA, CHICKEN AND MUSHROOM PASTA RECIPE? GIVE IT YOUR REVIEW BELOW! AND MAKE SURE TO SHARE YOUR CREATIONS BY TAGGING ME ON INSTAGRAM!
Gluten-Free Spring Pea, Chicken & Mushroom Pasta
Ingredients
- 12 oz Jovial brown rice capellini
- 1 tbsp olive oil
- 1 lb chicken breasts, chopped into bite size pieces
- 1 stick butter
- 1 tbsp garlic, minced
- 5 oz shiitake mushrooms
- 1 small onion, diced
- 2 cups peas, cooked
- 1 cup grated pecorino romano cheese
- parsley to top
Instructions
- Cook the pasta according to package instructions.
- While the pasta ist cooking, heat olive oil over medium high heat, add chopped chicken. Brown it on all sides until just cooked, but don’t worry if it’s not super well cooked all the way through. It will be heated up again in the end.
- Remove chicken into bowl and set aside.
- Add the stick of butter, the mushrooms and the onions. Cook until soft.
- Add the garlic and the cheese, let melt into sauce.
- Add the peas and pre-cooked chicken. Stir.
- Toss it all together with the cooked and draines pasta, adding a splash of reserved pasta sauce, if needed to make the sauce really come together. Toss well and sprinkle with chopped parsley.
Notes
- You could easily add another veggie like broccoli, which I ended up serving on the side of this pasta.
- Instead of chicken breast, you could also use chopped boneless chicken thighs.
- This recipe also works great for using up leftover rotisserie chicken. You can skip steps 2 and 3 just add the shredded chicken to the sauce right in the end (Step 6).
- Cannot find shiitake mushrooms? Portobello, button or oyster mushrooms also work here.
- Freshly grated pecorino is a total must here! It will really round out this dish, I promise! Don’t skip on the quantities either.
Nutrition
