Dairy and Gluten-Free Creamy Pasta With Chicken
A creamy, dairy-free and gluten-free dish featuring chicken, asparagus, and brown rice noodles, also free of eggs and soy.
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Instructions
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Start boiling salted water. Cook brown rice noodles until al dente, then add asparagus spears for 2-3 minutes until tender-crisp. Drain noodles and asparagus; set aside.
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Meanwhile, combine thyme, salt, and pepper. Lightly coat a large non-stick pan with cooking spray and heat over medium-high.
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Rub chicken breasts with seasoning, cook in the pan 3-4 minutes per side until golden brown, then remove to a cutting board.
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Cut chicken into 1-2 inch pieces, return to the pan, and cook for 2-3 minutes more until cooked through. Add chicken to the noodle-asparagus mixture.
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In a small bowl, stir cornstarch and water until smooth; set aside.
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In the same pan, combine coconut milk, almond milk, nutritional yeast, salt, lemon pepper, garlic powder, and onion powder over medium-high heat. Stir for 3-5 minutes until steam rises.
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Stir in the cornstarch mixture and cook constantly until the sauce thickens, adding more almond milk if needed. Remove from heat.
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Add the noodles, asparagus, chicken, and spinach to the pan; stir to coat evenly with sauce.
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Portion onto plates, drizzle with extra sauce, and serve immediately with sea salt and fresh pepper to taste.