5 minutes
Cook Time
15 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Juno® Bites Red Grape Tomatoes, halved
  • 3 Pure Flavor® Sweet Bell Peppers in Red, Yellow & Orange, diced
  • 1 ½ lbs chicken breast tenderloin
  • 1 package gluten free spaghetti, cooked
  • 2 cups chicken broth
  • ½ cup tapioca flour, set aside 1 tbsp
  • 1 red onion, diced
  • juice of 1 lemon
  • 4 tbsp olive oil
  • 3 tsp garlic, minced
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • chili flakes, optional


Step 1

In a wide mouth bowl, mix together tapioca flour, salt, Italian seasoning and paprika. Heat 3 tablespoons of olive oil in a skillet over medium heat. Dredge chicken in the flour mixture and put into hot skillet. Brown the chicken 3 minutes on each side until the chicken is cooked through. Remove chicken from skillet and set aside.

Step 2

Add the remaining olive oil to the skillet and return to the stove. Add garlic, onion and bell peppers. Cook for 2-3 minutes. Add in the chicken broth and lemon juice to deglaze the pain and allow to reduce for 4-5 minutes. Add in tomatoes and 1 tablespoon of tapioca flour. Allow sauce to thicken for 1-2 minutes.

Step 3

Combine sauce with pasta, cut up chicken and mix together. Add chili flakes if desired.

Recipe created by Megan Hutson

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