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. :)
Ingredients
- 1 to 1 1/2 cups shredded cooked chicken
- 1/2 cup diced onion
- 1/2 medium-large zucchini, sliced (or one small zucchini)
- 4-5 mushrooms (sliced)
- 2-3 cloves garlic, minced
- 2 small tomatoes, diced (or 1 large)
- 1/3 cup dry red wine
- 1 cup plain non-dairy creamer (I use So Delicious coconut milk creamer; you can use half-n-half if no dairy allergy)
- 2 Tbsp cornstarch (or flour, if you don't need to eat gluten-free)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz. 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!
Notes
You can double this recipe if you want leftovers and/or have a larger family to feed!
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