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Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Chicken strips, red tomatoes, green kale and cream-colored pasta – I like how an easy chicken dinner can have such eye appeal.  Some people who won’t normally eat many veggies will happily chow down on these mixed with pasta.

Gluten-Free Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Gluten-Free Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner


This gluten-free chicken penne is quick to prepare – 30 minutes or less.  I used Tinkyada penne when I made this chicken pasta recipe but any pasta you like will work.


Chicken and Penne with Kale and Tomatoes for an Easy Chicken Dinner

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 2 – 4 servings


  • 8 Ounces Rice Penne (or other gluten-free pasta), like Tinkyada
  • 3 Quarts Boiling Water
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Olive Oil
Chicken and Vegetables:
  • 2 Boned and Skinned Chicken Breast Halves, cut into 2-inch pieces
  • 1/4 Cup Sweet Rice Flour
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Tablespoon Chopped Parsley
  • 1 Tablespoon Chopped Basil
  • 1/2 Teaspoon Ground Thyme
  • 2 Tablespoons Olive Oil
  • 1/2 Cup Vidalia Onion, chopped
  • 1 Cup Grape Tomatoes, halved
  • 1 Clove Garlic, minced
  • 1/4 Cup Cooking Wine, White, or water
  • 2 Cups Kale, cut into bite-sized pieces



Cook penne in the boiling water with 1/2 teaspoon salt and 1 teaspoon olive oil according to package directions. Drain.

Chicken and Vegetables:

Meanwhile, mix the sweet rice flour, 1/2 teaspoon salt, pepper, parsley, basil and thyme in a bowl or a paper bag; dredge the chicken pieces in it.

Heat the 2 tablespoons oil in a heavy bottomed skillet over medium to medium high heat. Brown the chicken pieces in the oil just until golden; turn and brown on the other side (probably about 6-8 minutes total).

Add the onion, tomatoes, garlic and cooking wine. Sprinkle kale over the top. Cover and reduce heat to medium low. Simmer until chicken is cooked through (no pink inside and juices run clear when cut), about 12-15 minutes. Add water if needed to maintain liquid in bottom.

Serve over the penne.

Makes 2 servings, and is easily doubled to serve more.

Posted at:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

The King’s Court IV What’s Cooking Wednesday

The Nourishing Gourmet’s Pennywise Platter Thursday

Vegetarian Mamma’s Glutenfree Fridays

Cybele Pascal’s Allergy Friendly Friday



More gluten-free chicken recipes:

Chicken Mushroom Rice Bake with Homemade Gluten-free Mushroom Sauce

Gluten-Free Chicken Stir-Fry with Celery and Onion Is a Quick Meal to Make

Easy, Gluten-Free Chicken Breasts in the Crockpot for Two

Chicken w/Cannellini Beans, Tomatoes & Italian Parsley – Gluten-Free Living At Its Best

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