Gluten Free Mediterranean Chicken Pasta

from – Alanna Mason
Here is a favorite of mine:

Ingredients:

2 1/2 c. Brown rice pasta (whatever shape you like)
2 chicken breasts, cooked and sliced
1/2 onion, chopped
1 clove garlic, monced
1/2 c. Sliced olives
1 can artichokes, chopped
1 1/2 c. Sliced carrots
19 oz. Can diced tomatoes, drained
1/2 c. Chopped green pepper
1/2 c. Pineapple tidbits
1/2 c. Renee’s Spring vinaigrette (gluten-free) or homemade vinaigrette of
your choice.
1/2 c. Shredded parmesan cheese

Method:

Saute garlic and onion in large pan.

Add carrots and green pepper.

Cook until crisp tender.

Add chicken.

Add tomatoes, pineapple, olives and artichokes.

Toss and heat through.

Cook pasta according to directions.

Drain and toss with chicken mixture.

Toss all with vinaigrette and sprinkle parmesan on top.

Serve cold or hot.