Wednesday, June 11, 2014

Creamy Chicken Pasta with a Twist

I am posting this at Allergy-free Wednesdays. Check it out!
We were out of chives. What a shame!

5 Chicken tenders
gluten free pasta
cream sauce
bacon (cook at 375 for 16-20 minutes.,
4 cloves garlic minced
1/2 bag mozzarella daiya cheese
1 TBS brown rice flour and 1 TBS tapioca starch
1 chopped tomato
2 crowns broccoli cut into smaller pieces
1/2 cup chopped green onion or chives

Sprinkle chicken tenders with salt and pepper. Cook in the oven at 375 for 15-20 minutes until cooked through.  Cut up broccoli. Spread evenly on a baking pan. Sprinkle with olive oil and salt. Toss well.  Place 6 slices of bacon on a baking pan. Put both the bacon and the broccoli in the oven. Cook the broccoli at 375 for 15-20 minutes. Cook the bacon until nicely done 16-20 minutes.  To make the cream sauce: Take 1/2 bag of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 2 TBS of the GF flour mixture. Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more. Add rice milk until it is thickened to a nice cheese sauce. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here.  Chop the chicken into bit size pieces. When the pasta is finished toss with the alfredo sauce, tomato, bacon, chicken, broccoli, green onion and chives. Salt to taste. Serve!

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