Whip up a meal with this dairy-free chicken pasta
Are you looking for a healthy and flavorful pasta dish that is easy to make? Look no further than this dairy-free chicken pasta primavera recipe. Not only is it gluten-free, but it is also vegan by using a plant-based cream sauce.
I am a nutritionist and food blogger, and I believe that tasty dishes should not sacrifice nutritional value. This recipe combines the hearty protein of chicken breasts with the rich flavors of roasted veggies, making for a delicious but healthy meal.
Whether you are lactose intolerant or just trying to cut down on dairy, this dish offers a creamy alternative to traditional pasta primavera recipes. With the added bonus of being gluten-free, it’s a fun way to jump into spring with a delicious gluten-free recipe.
Join me as I break down the ingredient list and walk you through the steps on how to make this delectable dairy-free chicken pasta primavera. Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
Are you looking for a delicious and healthy meal that’s both gluten-free and dairy-free? Look no further than this Dairy-Free Chicken Pasta Primavera! With its colorful combination of roasted veggies, tender chicken breasts, and gluten-free penne pasta, this dish is loaded with flavor and nutrition.
What’s not to love about a meal that incorporates sweet paprika, fresh ground black pepper, sea salt, and olive oil? The savory seasonings blend together beautifully with the tender chicken breasts and roasted vegetables to create a flavor explosion in every bite. And with the addition of frozen baby peas and chopped bell peppers, you can feel good about getting your daily dose of veggies.
But what really sets this dish apart is the use of gluten-free pasta. For those with celiac disease or gluten intolerance, finding satisfying pasta dishes can be a challenge. But fear not – this recipe uses gluten-free penne pasta that holds up perfectly under the hearty ingredients of the primavera sauce.
And let’s not forget about the dairy-free aspect. Instead of using cream cheese or parmesan cheese to give this pasta primavera its creamy texture, we opted for a plant-based option. The addition of a vegan pasta sauce made from natural foods gives you all the creaminess you crave without any added dairy.
With its easy prep and cooking time, this Dairy-Free Chicken Pasta Primavera is the perfect weeknight dinner solution. And with leftovers that reheat beautifully, it’s an ideal option for meal prep as well. Whether you’re looking for a fun way to jump into spring or just want a delicious gluten-free meal, this recipe has it all!
Ingredient List
Let’s jump into the ingredient list for this dairy-free chicken pasta primavera recipe! Here’s what you’ll need to gather:
Ingredients:
- 16 ounces gluten-free penne pasta
- 2 chicken breasts, chopped
- 1 red bell pepper, chopped
- 2 cups frozen baby peas
- 1 tbsp olive oil
- 1 tbsp sweet paprika
- 1/2 tsp fresh ground black pepper
- 1/2 tsp sea salt
For the sauce:
- 2 tbsp olive oil
- 1 red bell pepper, chopped
- 3 carrots, chopped
- *2 cups non-dairy milk (such as almond milk or oat milk) or vegan cream sauce
- 1/4 cup vegan parmesan cheese or nutritional yeast
- 1/4 cup fresh basil
*To make a vegan cream sauce, blend 1 cup of raw cashews with 1 cup of water until it forms a smooth mixture.
The Recipe How-To
Firstly, cook 16 ounces of gluten-free pasta according to package instructions. As the pasta boils, start making the chicken. Cut 2 chicken breasts into bite-sized pieces and season them with 1 tsp of sweet paprika, 1 tsp of fresh ground black pepper and 1 tsp of sea salt.
Sautéing the Vegetables
Next, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 cup of frozen baby peas to the skillet. Stir occasionally for about 4-5 minutes or until the vegetables are cooked to your desired tenderness.
Cooking the Chicken
Push the vegetables to one side of the skillet or transfer them to a plate. Then add the seasoned chicken pieces to the same skillet and cook for about 6-8 minutes or until they turn golden brown and are no longer pink in the center.
Combining Everything Together
Mix in the cooked pasta, vegetables, and chicken. Drizzle a little bit more olive oil on top and toss everything together until well combined.
Garnishing with Fresh Basil
Lastly, garnish this delightful dish with fresh basil leaves for an extra burst of flavor and color. This recipe is perfect for dinner on a busy weeknight. It’s quick, easy, and delicious!
Substitutions and Variations
Looking to switch things up when it comes to the ingredients in this Dairy Free Chicken Pasta Primavera Recipe? Fear not, there are plenty of substitutions and variations you can try to make the dish your own!
For a plant-based version, substitute the chicken breasts with vegan protein options like Italian sausage or chopped cashews. You can even make a hearty vegan pasta sauce by blending together natural foods like carrots and peas with a non-dairy milk base.
If you’re looking for a gluten-free substitute for the penne pasta, try using zucchini noodles or quinoa pasta instead. These options will keep the dish light and healthy while still providing that chewy pasta texture that we all know and love.
If you want to add some extra creaminess to the recipe without using dairy products, try adding in some cream cheese made from cashews or another nut-based alternative. This will create a deliciously creamy pasta primavera without compromising your dietary preferences.
For those who love roasted veggies, feel free to mix it up by adding in other vegetables like asparagus or cherry tomatoes. You can also experiment with different seasonings such as sweet paprika or fresh herbs like basil, which will add lovely flavors and make the dish even more colorful and sophisticated.
Overall, there are so many ways to make this recipe your own! Get creative in how you substitute and add ingredients – it’s a fun way to jump into spring with a delicious gluten-free meal!
Serving and Pairing
This Dairy Free Chicken Pasta Primavera recipe is a perfect dish to serve for lunch or dinner. The dish can be served as a main course or as a side dish. The pasta primavera pairs well with a light salad, which can add some fresh greens to the meal. If you need a little crunch with your meal, try adding some homemade garlic bread on the side.
This pasta primavera recipe is gluten-free and dairy-free, making it a great option for hosting guests with dietary restrictions. If you’re serving guests who are vegan, you can skip the chicken and substitute the parmesan cheese with a vegan alternative.
If you want to take the presentation up a notch, consider serving the primavera in individual bowls, garnished with fresh basil leaves. This way, guests can customize their serving size and choose their favorite toppings.
When it comes to pairing the pasta primavera with drinks, it’s best to avoid anything too heavy or sweet that could overpower the dish. Opt for light, crisp white wines such as Pinot Grigio or Sauvignon Blanc. These wines will complement the flavors of the dish without overpowering them.
All in all, this Dairy Free Chicken Pasta Primavera is versatile enough to pair with any sort of sides and drinks depending on your preferences, but regardless of what you choose, its rich flavor and hearty texture will make it an absolute crowd-pleaser.
Make-Ahead, Storing and Reheating
One of the greatest things about this dairy-free chicken pasta primavera recipe is its versatility. You can make it ahead of time and store it for later, or you can reheat leftovers for a quick and easy meal on busy weeknights.
To make this recipe ahead of time, simply cook the pasta according to package instructions and set it aside. In a separate skillet, cook the chicken and veggies. Combine the two once they are both cool, and store the dish in an airtight container in the fridge for up to three days.
When you’re ready to eat, it’s easy to reheat. You can either microwave individual portions or warm it up in a skillet on medium-low heat. Just be sure to add a bit of water or broth to prevent the dish from drying out.
If you want to freeze this dish, you’ll have to skip adding the pasta until you’re ready to eat. Cook and freeze the chicken and veggies in an airtight container for up to three months. When you’re ready to eat, defrost overnight in the fridge and cook fresh pasta according to package directions before mixing everything together.
Overall, this recipe is not only delicious but also incredibly convenient. It’s perfect for busy families or anyone looking for a healthy meal prep option that’s easy to store and reheat on-the-go!
Tips for Perfect Results
Cooking pasta is an art, and cooking gluten-free pasta requires special attention. In this section, I’ll share some tips to guarantee perfect results for your Dairy-Free Chicken Pasta Primavera.
1. Cook pasta until al dente
Gluten-free pasta can become mushy if overcooked. Therefore, always follow the package instructions and cook the pasta until al dente – firm but not hard. To make sure it’s al dente, taste it a few minutes before the time indicated in the package.
2. Don’t overcook chicken breasts
Overcooking chicken can result in dry and tasteless meat. To avoid this, cook chicken breasts on medium-high heat for 4-6 minutes per side or until no longer pink inside. Use a meat thermometer for accuracy; the internal temperature should reach 165°F.
3. Add roasted veggies at the end
Roasting veggies like bell peppers and peas brings out their sweetness and enhances the flavor of your pasta primavera. However, if you add them at the beginning of cooking, they might turn mushy and lose their texture. Instead, roast them separately and add them to the pasta towards the end of cooking.
4. Use fresh herbs
Fresh herbs like basil add a burst of flavor to any dish, including pasta primavera. When using fresh herbs, add them at the very end of cooking or just before serving to retain their aroma and taste.
5. Make ahead, store in air-tight containers
Dairy-free Chicken Pasta Primavera makes for excellent meal prep or leftovers for the next day’s lunch or dinner. Store in air-tight containers in the refrigerator for up to three days. Reheat on low heat in a saucepan with a drizzle of olive oil or vegetable broth.
Follow these tips for perfect results every time you make this delicious gluten-free and dairy-free recipe!
Bottom Line
With this dairy-free chicken pasta primavera recipe, you can enjoy a delicious and healthy meal without compromising on taste or nutrition. This amazing recipe packs all the flavors and nutrients of traditional pasta primavera while being free from gluten and dairy.
More and more people are switching to plant-based diets for various reasons such as health, environmental concerns, or simply for fun. Plant-based pasta dishes like this one are an excellent choice to add natural foods to your daily diet.
The versatility of pasta primavera makes it an excellent choice for both lunch and dinner, whether you are eating alone or with loved ones. It’s easy to prepare and can be customized with a variety of sauces and vegetables to suit your taste preferences.
In conclusion, this recipe is a great example that free-from doesn’t have to mean flavorless or boring. It’s the perfect dish for those who want to eat healthily and still indulge in something delicious. Give this recipe a try today and join the plant-based revolution!
Dairy Free Chicken Pasta Primavera (Gluten Free) Recipe
Ingredients
- 1/2 cup oil, separated
- 4 tablespoons rice flour (gluten free)
- rice pasta, macaroni, penne, fusilli (to be gluten free)
- 1/2 cup helmans olive oil mayonnaise (to be soy free)
- 3 1/2 cups chicken stock (I make my own homemade, chicken bones, celery leaves & stalk, organic carrots, half a cooking onion,)
- sea salt
- fresh ground black pepper
- 1/2 cup frozen baby peas
- 5 mixed mushrooms, sliced
- 2 organic carrots, cut in very small chunks
- 2 chicken breasts, cubed
- sweet paprika, for garnish
Instructions
- Heat oil (I use canola oil here) reserving 2 tbs.
- Add rice flour and stir until bubbling and cook just 1 minute over medium-high heat.
- Gradually add the chicken stock 1/4 cup at a time whisking with each addition until a sauce like consistency is reached, may or may not use all stock as amount was approximate.
- Remove from heat and add Helmans olive oil mayonnaise to be soy free. Mix and return to heat whisking for 1/2 -1 minute.
- Remove from heat and adjust seasoning with sea salt.
- Heat remaining 2 tbs oil (I use olive oil in this case) in a frying pan and brown chicken peices lightly adding sea salt and freshly ground black pepper to taste.
- Add frozen peas to chicken and cook a minute or 2 until no longer frozen.
- Steam carrots and mushrooms individually in salted water until cooked to desired tenderness.
- Mix all together.
- Serve on top of freshly boiled rice pasta in small desired shape and sprinkle with paprika for colour.
- Enjoy!
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