Gluten Free / Dairy Free Chicken Alfredo Recipe

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This uses the vegan alfredo sauce recipe I previously posted. I’ve included all of the ingredients and instructions here so you don’t have to refer to two separate posts.


Gluten Free / Dairy Free Chicken Alfredo
with Asparagus and Artichoke Hearts



I intended to include some left over sliced black olives that I had but they had gone bad. I’ve also come to realize that I don’t particularly like artichoke hearts! It doesn’t matter really; you can easily substitute any vegetable you like for the asparagus or in addition to it. Just make sure it is cooked but firm when you add it in!

Ingredients:
16oz Gluten Free Pasta
1 pound asparagus
1 medium onion, chopped
1 ½ pounds of boneless chicken cut into 1” pieces
12oz jar unmarinated artichoke hearts
8oz can sliced black olives
6 Tbsp olive oil
4 Tbsp Gluten Free flour (any blend should work)
6 Tbsp Vegan Parmesan Cheese
2 cups almond milk (you could also use hemp or rice milk but rice milk will take longer to thicken)

How to prepare GF/DF Chicken Alfredo:
Wash the asparagus making sure to rinse any sand from the tips.  Cut (and discard) the woody part off the bottom of the asparagus (about 2") and then cut into roughly 2" pieces keeping the tips separate.

Chop the onion.

Set a pot of water to boil for the pasta. (When it comes to a boil add the pasta and cook until al dente – I usually start testing around 6 minutes as I’ve yet to find a GF pasta whose cooking times are correct on the package! I would try to start the pasta about the time the chicken was done browning)

In a large pan, sauté the onion until beginning to brown. Remove and set aside.

Set a second smaller pot of water to boil for the asparagus.

Sauté the chicken pieces in the sauté pan until browned. Remove and set aside.

Boil the asparagus stalks for six minutes and the tips for four minutes (add them to the pot 2 minutes after the stalks) but want to time them to finish about the same time as the sauce thickens below.)

Heat the 6 Tbsp of olive oil over medium heat in the sauté pan.  Add the gluten free flour blend and stir until it starts to brown.  Add the vegan Parmesan and almond (hemp/rice) milk while continuing to stir.

Return the chicken and onion to the sauté pan and add the artichoke hearts and olives. Allow the sauce to thicken, stirring occasionally. Add the asparagus when it finishes cooking. If the sauce finishes thickening before the pasta is done, remove from heat until pasta is done (you'll need to reheat it once the pasta is ready).

Serve over pasta.

Makes 4-6 servings.

Note: If you are relatively sure of the cooking time of your pasta you could cook the asparagus in the same pot. Just keep in mind that adding the room temperature stalks and later the tips will drop the temperature of the water and perhaps delay the pasta’s finish time slightly.


Other Gluten Free / Dairy Free Recipes You May Enjoy:

Gluten Free / Dairy Free Stuffed Shells Recipe

Dairy Free / Gluten Free Chicken and Rice Recipe