Confetti and Rice Pasta with Chicken

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This is fun to eat and pretty to look at. The “confetti” is minced vegetables. Lots of Parmesan cheese completes the dish.

Difficulty: Medium

Hands-on: 15 minutesTotal: 25 minutes

Serves: 4


  • ½ cup extra-virgin olive oil
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow summer squash
  • ½ cup finely chopped zucchini squash
  • 1 bunch scallions, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup rice flour
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. dried thyme
  • ¾ lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • ½ cup gluten-free chicken broth
  • 8 medium plum tomatoes, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 Tbsp. crushed red pepper
  • 1 lb. rice pasta, cooked
  • 1 cup grated Parmesan cheese


  • In a large skillet over medium heat, heat the olive oil and add the pepper, squash, scallions, and garlic. Sauté, stirring frequently, for 3–4 minutes.
  • While the vegetables are sautéing, mix the flour, salt, pepper, and thyme on a piece of waxed paper.
  • Dredge the chicken in the flour mixture and add to the pan along with the vegetables.
  • Add the broth, tomatoes, oregano, basil, and crushed red pepper. Cook, uncovered, for 10 minutes to make sure the chicken is done.
  • Add the rice pasta to the pan of sauce and mix. Sprinkle with Parmesan cheese and serve.