Gluten Free Veggie Kabob Pasta

90 Day Challenge Meal: Veggie Kabob Pasta

Photography by Aymee Buckhannon | All Rights Reserved

This dish was equally enjoyed by all members of the family (minus one non-mushroom-eater-teenager-who-clearly-doesn’t-know-what’s-good-for-him!). I LOVE IT when everyone enjoys a healthy meal, even with veggies. It makes me feel like we are winning! lol. This recipe is a very healthy addition to your 90 Day Challenge or to any healthstyle eating plan; even as a cheat meal for those on a low carb plan. The trick to keep this one on the healthier side is to pick the right pasta and stick to the serving size! I was very surprised the pasta was so good. It looked pretty orange/brown while in the package, but it actually cooked perfectly white and creamy. Who knew!?

Ingredients:

3 organic chicken breasts (optional on the side)
Gluten free, organic pasta (about 2/3 of the package) – I used Jovial gluten free brown rice pasta – spaguetti
1 zucchini
1 summer squash
1 red pepper
6-10 medium size mushrooms
12 cherry tomatoes
1/4 cauliflower (amazing when grilled btw)
1/2 c Paul Newman’s alfredo sauce
1/8 c olive oil (approx to coat veggies)
Parmesan cheese to taste
Salt and pepper to taste

Directions:

Wash everything well. Slice zucchini and squash into 1/2 inch slices. Cut peppers into 1″ squares. Prepare kabobs in the order you’d like. This amount of veggies will make about 6 kabobs. I like adding the tomatoes to the beginning and the end to serve as stoppers but it’s up to you how to prep these. Slide in zucchinies from skin to skin (rather than through the middle), same with mushrooms. With a brush coat kabos with the oil then salt and pepper to taste. Set aside. Brush chicken breasts with oil then also sprinkle with salt and pepper to taste. Grill everything at the same time on the BBQ for about 20 minutes or until chicken has reached 165 degrees.

Make pasta according to package directions. Heat alfredo sauce. Serve kabobs on top of the pasta, then add 1/2 chicken breast to the side of the dish (optional), then drizzle the sauce over for presentation. Let each person slide off their veggies later and add more sauce if they’d like, then top with parmesan cheese.

Healthy tip: stick to small portions of the pasta. One serving is like 2 oz. Doesn’t seem like much, however, together with the veggies plus if you eat the chicken (4oz) it will fill you up!

Ps: I had bits of veggies leftover that didn’t fit onto a skewer so I cooked those separately for my husband since he is a vegetarian and wanted extra veggies on his dish!

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