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Dairy Free Chicken Pasta in a braiser next to a linen napkin, fresh parsley, wooden spoon, and whole lemon.

Dairy Free Chicken Pasta In Honey Dijon Sauce {Gluten Free, Paleo Option}

Katie AdamsKatie Adams
This skillet meal has chewy pasta, tender chicken breasts, and fresh summer produce all coated in a tangy, bright honey Dijon sauce!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 5
Calories 349 kcal

Equipment

  • 1 12" skillet
  • 1 Wooden Spoon
  • measuring cups and spoons
  • 1 medium pot
  • 1 colander
  • kitchen tongs
  • Medium bowl

Ingredients
  

Gluten Free Pasta

  • 1 8 oz box gluten free tubular pasta or rotini*

Chicken & Vegetables

  • 1 tablespoon neutral oil
  • 1½ lbs boneless skinless chicken breasts bite sized diced
  • heaping ¼ teaspoon salt plus extra pinches
  • 2 tablespoon ghee or dairy free butter
  • 1 medium zucchini deseeded and ½ inch diced
  • 1 small yellow squash deseeded and ½ inch diced
  • 1 medium green bell pepper deseeded and ½ inch diced
  • 1 ear fresh corn cut off the cob (about ¾ cup)
  • 2 cloves fresh garlic minced

Honey Dijon Sauce

  • ¼ cup Dijon mustard**
  • 2 tablespoon honey***
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar

Instructions
 

Boil the Pasta

  • Cook gluten free pasta the lowest amount of time according to package directions. Drain, then rinse pasta 2x and drizzle with an additional tablespoon of olive oil to prevent sticking. Set aside for later. Meanwhile...

Brown the Chicken

  • While pasta cooks, add oil to a large skillet over MEDIUM heat. Use heaping ¼ teaspoon salt to season diced chicken all over. When skillet is very hot add diced chicken in a single layer with some space in between pieces for browning. Cook 1-2 minutes per side and remove with a slotted spoon or tongs to a bowl to catch the juices.

Cook the Veggies

  • In the same pan: add ghee (or dairy free butter) over MEDIUM heat until melted. Add diced zucchini, yellow squash, bell pepper, and corn. Sauté until softened about 3-5 minutes. **Look at the sauce step and work on it while veggies cook.**
  • Add garlic and sauté until fragrant about 30 seconds.

Get Saucy

  • Combine Dijon mustard, honey, olive oil, lemon juice, and white wine vinegar in a bowl or measuring pitcher.
  • When vegetables are softened and garlic is fragrant, return chicken and accumulated juices to the pan. Add honey Dijon sauce. Stir until well combined.
  • Turn off heat. Add pasta and stir until everything is well combined and coated in sauce. Serve warm!

Notes

*I used cavatappi Banza chickpea based pasta. If you want to make this dish paleo friendly use a cassava pasta like this brand.
**If you’re currently living the paleo lifestyle, make sure you’re using paleo approved Dijon Mustard. Primal Kitchen typically has good quality and taste and is one of my go to brands.
***Note for paleo: raw honey is acceptable, pasteurized honey is not. 

Nutrition

Calories: 349kcalCarbohydrates: 15gProtein: 31gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 102mgSodium: 419mgPotassium: 790mgFiber: 2gSugar: 10gVitamin A: 297IUVitamin C: 35mgCalcium: 31mgIron: 1mg
Keyword easy dinner, quick, skillet meal
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