35-Min Gluten-FREE Creamy Chicken Pasta with Broccoli
Tasty chicken bites, smooth cheesy garlicky cream, fresh greenilicious broccoli bites, and finally slimy but yummy rice noodles is what this Creamy Chicken Pasta is all about.
Ingredients
- 1 lb organic boneless skinless chicken breast pounded
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon kosher salt & 1/4 teaspoon ground black pepper
- 12 oz rice noodles
- 2 tablespoons butter
- 2 cups organic broccoli cut into small pieces
- 2 tablespoons gluten free flour or regular flour if you not on a gluten free diet
- 2-3 garlic cloves minced
- 2 cups organic whole milk
- 1/2 cup permesan cheese grated
- 6 bacon slices cooked in 400F oven for 10 min, chopped
Instructions
- In a small plate combine 1/2 teaspoon oregano, 1/4 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Season chicken with herb mixture.
- In a non-stick skillet on a medium/high heat - heat 1 tablespoon olive oil. Add chicken and cook until tender and fully cooked about 5 minutes each side. Transfer on a plate, cut into bite sizes and set aside.
- Now lets cook our rice noodles according to the directions on the package.
- In the same skillet where you cooked chicken, over medium heat melt 2 tablespoons butter. Add flour and stir for 1 minute. Add garlic and stir for 1 more minute. Slowly pour in 2 cups of milk stirring nonstop.
- Once the mixture starts boiling add 2 cups broccoli, cooked chicken and rice noddles. Stir and cook for 2 minutes, stirring few times. Stir in 1/2 Parmesan cheese cook until cheese melts. Serve with greens and bacon on top. Enjoy!
Notes
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