Gluten-Free Pasta Primavera with Grilled Chicken

Bring a large pot of salted water to a boil for the pasta.

Trim and slice zucchini and yellow squash into 1/4-inch half-moons. Cut red bell pepper into thin strips. Trim asparagus and cut into 2-inch pieces. Halve cherry tomatoes. Mince garlic and shallot. Chop basil and parsley.

Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper on both sides.

Heat 1 tbsp sunflower oil in a large grill pan or skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F. Remove from pan, let rest for 5 minutes, then slice into strips.

While chicken cooks, add gluten-free pasta to boiling water and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup pasta water before draining.

In the same pan used for chicken, add 2 tbsp sunflower oil over medium heat. Add shallots and sauté for 2 minutes until translucent.

Add garlic and cook for 30 seconds until fragrant.

Add asparagus and bell pepper, cooking for 3 minutes until they begin to soften.

Add zucchini and yellow squash, cooking for another 3-4 minutes until all vegetables are tender-crisp.

If using, add 1/4 cup white wine to deglaze the pan, scraping up any browned bits from the bottom.

Stir in cherry tomatoes, dried oregano, remaining salt and pepper, and red pepper flakes. Cook for 1-2 minutes until tomatoes just begin to soften.

Add drained pasta to the vegetable mixture along with 1/4 cup of the reserved pasta water, tossing to combine. Add more pasta water if needed to create a light sauce.

Gently fold in the sliced chicken, fresh herbs, and juice from half the lemon.

Taste and adjust seasoning as needed.

Serve in bowls topped with freshly grated parmesan cheese (if using) and additional fresh herbs. Offer lemon wedges on the side.