Who said that you can't have comfort food when your diet is free of dairy and gluten. When we first started on this diet, I had trouble finding recipes that would satisfy my meat and potatos Cowboy and satisfy my love of pasta and cheese. Everything I found seemed to be either salad based or required special ingreadents that were difficult to find. Over time I realized I enjoyed finding recipes that were traditional comfort food and remixing them to work with our diet and ingredient that I can find at my local grocery store. The result are meals that friends can't tell are gluten free or dairy free!
On week nights, I count on quick and easy meals that don't leave the kitchen piled with dirty dishes! Actually it is the Hubby that appreciates one pot meals (I cook, he cleans). This meal was a hit and even with all of us scooping up seconds, there was enough for leftovers (another one of my favorite things).
This recipe uses some of my favorite pantry essentials. If you want to know why I picked these particular things, keep reading. If you just want the recipe keep on scrolling my friend.
Pasta- I have tried many gluten free pasta brands and found that Barilla is my favorite, most will get mushy if you cook them even one second to long. Barilla holds up great even in this one pot meal.
Coconut Milk- I always have canned full fat unsweetened coconut milk, it is so versatile, I use it in savory and sweet recipes. Love Thai Kitchen, you can find it just about everywhere and the flavor isn't to strong making it ideal for recipes like this one.
Pesto- It is so nice to always have a jar of pesto on hand, it usually contains some Parmesan cheese, although it is not usually enough dairy to bother me (if you are really sensitite read the label or make your own). The Kirkland brand pesto from Costco is my favorite, it has lots of garlic, yum!
Cheese- When it comes to dairy free cheese, I stick with two brands, Field Roast Vegan Chao Slices or Trader Joe's Almond Mozzarella Style Shreads (99% dairy free). These two are my favorite, due to flavor, but if you have a favorite go ahead and use your favorite.
Ok, now back to the meat and potatoes, or rather the cheesy pasta . . .
Chop the chicken and season with garlic powder and salt and pepper. Add to olive oil to hot pan and cook the chicken.
When the chicken is cooked stir in the coconut milk and chicken broth. Then add in the pesto (I love the flavor so I used heaping tablespoons). Add the pasta making sure it is all submerged in the liquid, if it's not all submerged add a little bit more broth. Bring the mixture to a boil and then reduce to a simmer, place a lid tightly over it and leave it alone for 8-9 minutes. No peaking!
When it the pasta is cooked, take off the burner and stir in the cheese. Eat immediately, but really who could wait!
If you want the regular version it is here from MotherTyme.com