Dairy Free Chicken Pasta Primavera Gluten Free Recipes

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

Steps:

• Heat oil (I use canola oil here) reserving 2 tbs.
• Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
• Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
• Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
• Remove from heat and adjust seasoning with sea salt.
• Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
• Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
• Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
• Mix all together.
• Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
• Enjoy!

Steps:

• In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
• Add flour slowly and blend until smooth.
• Add thyme, onion powder, garlic powder.
• Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
• Add cooked chicken and stir.
• Lightly grease a casserole dish and layer rice in bottom.
• Layer peas and carrots onto rice.
• Carefully pour chicken mixture over vegetables.
• Dust bread crumbs over the casserole.
• Bake in a 400°F oven for 25 to 35 minutes.
• Enjoy with a fresh salad.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
• While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
• Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
• Serve over penne.