Gluten Free Dairy Free Chicken and Vegetable Pasta
A cozy gluten-free and dairy-free dinner featuring chicken, seasonal vegetables, and pasta, cooked to perfection with coconut milk.
Ingredients
Main Ingredients
- 2 cups gluten-free pasta A mix of quinoa or rice is excellent
- 1 pound gluten-free chicken breast, diced
- 2 cups seasonal vegetables (carrots, bell peppers, zucchini)
- 1 can coconut milk Ensure it's unsweetened for best flavor
- 2 tablespoons olive oil
- to taste Fresh herbs (basil or parsley) Enhances flavors
- to taste Salt and pepper
Instructions
Preparation
- Wash and chop your seasonal vegetables into bite-sized pieces.
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until golden brown and no longer pink inside, about 5-7 minutes.
- Introduce the seasonal vegetables to the skillet and stir them in. Cook for about 5 minutes until they begin to soften.
- Pour in the coconut milk, stirring until well combined. Allow to simmer for another 10 minutes.
- In a separate pot, cook the gluten-free pasta according to package instructions. Once al dente, drain and add to the chicken and vegetable mix.
- Sprinkle fresh herbs over the dish before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to three months. Consider substituting chicken with chickpeas or tofu for a vegan option.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 5gSugar: 3g
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