In the first few weeks of the COVID-19 pandemic pasta and tomato sauce flew off the shelves in stores across the US. By now you have surely had a few pasta meals and are looking for new ways to eat it. We have just the recipe for you: it’s healthy, delicious, and is just like those restaurant meals you miss (but easier).
Easy Chicken Alfredo Pasta (Dairy Free)
- 1 packet of Gluten-Free Pasta*
- 2 cans coconut milk
- 4 cloves of garlic (pressed)
- 2 cups broccoli
- 2 cups peas – frozen, not canned
- 2 Tbs olive oil
- salt & pepper to taste
*Why Gluten-Free Pasta? Read here
Gluten-Free Pasta brands that don’t fall apart
Cooking Time: 30-40 min.
- Boil the Gluten-Free Pasta according to instructions on the packaging. When the pasta is cooked, sprinkle it with some olive oil and mix; the oil will prevent it from sticking together.
- If your broccoli are frozen, then defrost them in a microwave. If they are fresh – steam or boil them in a pot until cooked. Also defrost the peas.
- In a deep pan or saucer add olive oil, garlic, and chicken. Sautee for 5-7 minutes or until the chicken is fully cooked but not browned.
- Add the coconut milk, broccoli, peas, salt, and pepper to the chicken and stir. Cook on medium for another 7-10 min.
- Add pasta to the sauce. Enjoy.
Pro Tip #1: If you don’t have pasta, but have lots of rice – you can make this recipe with rice for a creamy risotto.
Pro Tip #2: You can substitute broccoli or peas with corn or mushrooms; or you can substitute chicken with shrimp.