Ingredients
- 350 g gluten-free spirals
- 1 boneless chicken breast
- 2 fully ripe tomatoes
- salt and pepper to taste
USED SAUCE
Instructions
- We cut the tomatoes—having first washed them thoroughly—into fairly large pieces. We then sauté them in a pan over low heat.
- Boil the gluten-free pasta according to the manufacturer's instructions, and once it is al dente, drain it and add it to the pan, mixing it well with the tomato and chicken sauté.
- Add a few generous spoonfuls of Romesco sauce, mix well, and serve.