Your favorite pasta dish made dairy and gluten-free! So creamy, full of flavor, and takes just 30 minutes to cook. Comfort meal at its finest! 🙂
Creamy Chicken Alfredo (DF, GF!)
Ingredients
- 2 large organic chicken breasts, trimmed, tenderized and sliced in half once more
- 3 tbsp avocado or olive oil
- 1/2 cup red onion, diced
- 1 tbsp minced garlic
- 1 bunch broccolini, 1/2-inch ends trimmed off, (slice a few times length-wise)
- 1/4 cup chicken or bone broth
- 1 box brown rice penne pasta, (I prefer Jovial brand)
- 1 jar Primal Kitchen dairy-free alfredo sauce
- pink salt, to taste
- ground pepper, to taste
Instructions
- Cook the pasta in a large pot according to package. Drain, then drizzle extra virgin olive oil over the top, about 1 tbsp, (do not over stir) and set aside.
- Heat oil in a large skillet until hot but not smoking. Add onion + garlic to sauté for 3-4 minutes on medium heat.
- Add tenderized chicken to brown on either side, about 4-5 min. Season with salt and pepper, then add in broccolini. pour in broth and cover with lid to steam for several minutes.
- Remove the lid, pour the noodles over into the skillet and along with the jar of alfredo sauce. Give it all a good stir, cover with lid and turn down the heat to let cook for 4-5 minutes. Ready to serve! 🙂
what I used to make this recipe
This recipe is so delicious and fast. I did switch it up a little and used broccoli florets and raos Alfredo sauce.
Has become a favorite in our home.