Gluten Free Pasta Recipe: Cook Once, Eat Twice

tinkyada brown rice pasta

Easy gluten free pasta for any night of the week

I am a big fan of the cook once, eat twice philosophy. I am also learning to be completely gluten free. As a busy, working mom cooking is one of my biggest chores. The kids are going to camp right now and get picked up at 5pm. They are coming home starving after 4 hours of playing in the ocean at Surf and Kayak camp and I can’t get dinner made fast enough, and of course, I didn’t have time to get it started before I picked them up!

The Cook Once, Eat Twice philosophy does involve some planning on your part. I like to cook extra when I have time on the weekends. Whenever we barbecue anything, I will throw on extra meat and vegetables for another day: a few extra chicken breasts or an extra piece of steak can be used in all kinds of meals.

Last week, I had some left-over grilled chicken breast and decided to use it in a pasta dish. Preparing the ingredients only took as long as cooking the pasta, about 15 minutes.

Gluten Free Pasta Recipe with Chicken and Swiss Chard


  • 4 cups cooked Gluten free brown rice pasta, my favorite brand is Tinkyada, it has the best texture and is most like wheat pasta
  • 1 tbsp. olive oil
  • 1 small onion diced
  • 1 clove garlic
  • 2 cups diced, cooked chicken breast
  • 2 cups chopped Swiss Chard or Spinach (any vegetables you have on hand would work: squash, mushrooms, peppers, etc.)
  • Salt and pepper to taste
  • Parmesan Cheese


  1. Cook pasta according to package instructions
  2. Heat oil in a saute pan over medium heat. Add onion and cook until translucent. Add garlic and stir for one minute.
  3. Add chicken and greens, cook until chicken is heated through and greens are wilted.
  4. Add cooked pasta. Season with salt and pepper.
  5. Serve with parmesan cheese.



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