Kitchen Gone Rogue

Non-Dairy Creamy Vegetable Chicken Pasta

A delicious recipe that uses leftover roasted or rotisserie chicken to make a non-dairy, gluten-free creamy vegetable chicken pasta. Creamy and “non-dairy” are hard to come by for those of us with a dairy allergy, so this dish is particularly satisfying! And no one else will know it’s dairy-free. 🙂

CourseMain Dish
CuisineDairy-Free, Gluten-Free, soy-free

Ingredients

1 to 1 1/2cups shredded cooked chicken
1/2cup diced onion
1/2 medium-large zucchini, sliced(or one small zucchini)
4-5 mushrooms (sliced)
2-3cloves garlic, minced
2small tomatoes, diced(or 1 large)
1/3cup dry red wine
1cup plain non-dairy creamer(I use So Delicious coconut milk creamer; you can use half-n-half if no dairy allergy)
2Tbsp cornstarch(or flour, if you don’t need to eat gluten-free)
1Tbsp olive oil
1tsp garlic powder
1tsp oregano
1/2tsp salt
1/4tsp pepper
4oz. gluten-free noodles(or other noodles of your choice)

Instructions

Preheat oven to 350 degree Fahrenheit
Boil noodles per package’s directions
Sautee the onions, mushrooms, zucchini and garlic in 1 Tbsp olive oil in a medium-large sautee pan
Add the diced tomatoes
Add the red wine and simmer until reduced
Whisk the flour in with the creamer until smooth; then add the mixture to the pan
Add the garlic powder, oregano, salt and pepper
Pour the noodles into a casserole dish (I used a clay baking dish)
Add all the contents from the pan and mix together
Add salt and pepper to taste
Place in the oven and bake for 15 minutes. Let cool and dig in!

Recipe Notes

You can double this recipe if you want leftovers and/or have a larger family to feed!

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