This creamy pasta with chicken and asparagus recipe is gluten-free, dairy-free, soy-free, and so good. Perfect for weeknight meals, this recipe serves four to six and is prepared in under 30 minutes. Feel free to add in other vegetables that are in season. Adding a handful of broccoli florets in with the asparagus or some sun-dried tomatoes in olive oil are other ways to add color and flavor to this simple dish.
As with any recipe that's intended for persons with allergies, be sure to read the ingredient labels of any processed ingredients used in the recipe to make sure that there are no dairy or gluten additives or ingredients.
- 1 (1b.) gluten-free brown rice fettuccine noodles (or other gluten-free long noodles)
- 1 lb. fresh asparagus (tough ends removed and sliced into 2 to 3-inch pieces)
- 1 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 2 boneless skinless chicken breasts (approximately 6 to 8 ounces each)
- For the Sauce:
- 2 tbsp. cornstarch
- 3 tbsp.cold water
- 1 1/2 cups lite coconut milk, such as Thai Kitchen
- 1 cup plain almond milk, such as Almond Breeze or homemade almond milk
- 1/4 cup nutritional yeast
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. lemon pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 2 cups fresh baby spinach (washed and stems removed)
Bring a large pot of salted water to boil. Cook the gluten-free brown rice noodles until al dente, according to the manufacturer's instructions. When noodles are just almost done, turn down the heat to medium and add the asparagus spears. Cook until tender-crisp and bright green, about 2 to 3 minutes. Drain pasta and asparagus and set aside.
Meanwhile, prepare the chicken. In a small bowl or cup, combine the dried thyme, salt, and pepper. Lightly coat a heavy, large non-stick pan with cooking spray, and heat over medium-high heat. Rub the chicken breasts on all sides with the seasoning mixture, and add the chicken breasts to the pan. Cook for 3 to 4 minutes on each side, or until the breasts are golden brown on both sides. Remove the pan from heat and transfer the chicken to a cutting board.
Cut the chicken breasts lengthwise into pieces about 1 to 2-inch thick, then return the pieces to the pan and return the pan to the heat. Cook until the pieces are just cooked through, just 2 to 3 minutes more. Add the chicken pieces to the pasta-asparagus mixture. In a small cup or bowl, stir together the cornstarch and water until smooth. Set aside. In the same pan you used to cook the chicken, combine the coconut milk, almond milk, nutritional yeast, salt, lemon pepper, garlic powder, and onion powder over medium-high heat. Stir the ingredients together until combined. Cook, stirring often until steam begins to rise from the surface of the liquid, about 3 to 5 minutes. Add the cornstarch mixture and stir well to incorporate. Stir constantly from this point on, cooking until the mixture just begins to thicken, adding more almond milk if necessary. Remove the pan from heat.
Add the pasta, asparagus, chicken, and spinach to the pan, stirring to coat the pasta with the sauce evenly. Portion the pasta onto plates, drizzling any extra sauce over top of each of the servings. Serve immediately with sea salt and freshly ground pepper to taste, if desired.