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Creamy Chicken and Vegetable Pasta
Rate Creamy Chicken and Vegetable Pasta
Avg. rating 4 from 5 votes.
Category: Main Dishes
Recipe Created By: Abray
2 cups diced chicken
3 Tbsp olive oil
4 oz quinoa spaghetti
3 cups water
2 tsp Better Than Milk® Rice powder
2 Tbsp cornstarch or other thickener
1/4 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
1/2 tsp parsley
1/4 cup water
2 cups mixed veggies of your choice
Heat a large saucepan over med-high heat until hot. Add olive oil. Carefully add diced chicken. Wet chicken will splatter. Stir and flip chicken until browned on all sides, about 5-6 min.
Slowly add 3 cups water; bring to a boil. Break pasta into 4ths. Add to boiling water and chicken. Return to boil; reduce heat to medium and boil 5-6 min., stirring frequently.
In a small bowl, combine Better Than Milk Rice powder, cornstarch or other thickener, and seasonings. Add 1/4 cup water, mix. Slowly stir mixture into boiling pasta and chicken. Return to boil over medium heat; boil, stirring frequently another 5 min. Add veggie's to boiling pot. Cook another 3-5 min. depending on hardness of the veggie's used, stirring frequently.
Let stand 3-5 min. prior to serving.
Serve with toasted garlic bread if desired.
Get creative with the mixed vegetables: broccoli, cauliflower, carrots, pea pods, green beans, zucchini, red or green peppers, onions, mushrooms, spinach, etc.
Frozen bags of mixed vegetables work really well. Rinse under cold running water to remove any excess ice crystals and separate veggie's if clumped together.
Use a bread of your choice to make the toasted garlic bread. We use Food for Life Multi-Seed Rice bread. Spread with Earth Balance Soy Free natural buttery spread and sprinkle with garlic powder. Toast in a toaster oven.
If you do not have cornstarch, substitute any thickening agent for the cornstarch, such as potato starch, tapioca starch, etc.
Quinoa pastas may contain corn. Use any type of spaghetti that is safe for you.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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