My friend JadenKale was chatting with me recently while eating some leftover chicken alfredo with broccoli. I don’t think I ever ate that, but my mouth was watering at the idea. I played around with my White Sauce recipe, and whipped it up. This got rave reviews, and seconds for most of the family.
As I’ve mentioned before, coconut milk loses its coconutty taste when salt is added rather than adding sugar – sugar intensifies the coconut taste. The texture of coconut milk is more creamy than other milk substitutes, so it has a creamier taste than other milk substitutes. However, you can use other milk substitutes.
Welcome to the world of Faux Fast Food! This dish can be on your table in under 45 minutes. This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 2 TBS oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 2 sp Italian seasoning
- 1/2 tsp Tony Chacheres Cajun seasoning or 1/4 tsp cayenne
- 1 lb chicken
- 2 heads of broccoli, cut into florets
- 3 TBS starch (corn, tapioca, arrowroot)
- 1 (14 oz) can coconut milk
- 1 splash white wine (optional)
- 1 lb gf pasta (we prefer Tinkyada Brown Rice pasta)
Start a large pot of salted water on high, cook pasta according to package directions.
Dice onion, mince garlic, and chop chicken into 1″ cubes. Break broccoli into florets, and put into a microwave safe bowl. Cover bowl, and microwave broccoli florets for two minutes.
Warm oil in a large skillet over medium heat. Add onion and garlic, and begin to sauté.
When the onion and garlic begin to soften, add chicken to the pan. Add spices, and stir, browning chicken on all sides.
When chicken is almost finished cooking, add the broccoli, and continue stirring.
When the chicken is browned and the broccoli is tender, sprinkle the cornstarch over the chicken and broccoli, and stir. Add the (optional) splash of wine, then add the coconut milk, and stir.
Stir over medium heat until the coconut milk starts to bubble and thicken. Take off the heat and mix with the cooked pasta, and serve to rave reviews.