Pasta Chicken Pasta
Dairy and gluten free Greek chicken pasta. It's so creamy, you can't even tell it's dairy free!
Ingredients
- 1 box of lentil penne
- 3/4 lb chicken breasts
- Pinch salt, pepper & oregano
- olive oil
- 2 cloves garlic omit if low fodmap
- 1 cup almond milk
- 1 package vegan cream cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 1/2 cup cherry tomatoes halved
- 1 cucumber chopped
- 1/2 cup fresh dill or 3 tbsp dry dill
Instructions
- Season chicken breasts with salt, pepper and oregano. Heat olive oil in medium frying pan and add chicken. Once fully cooked (165F), dice up the chicken and set aside.
- Add 1 tbsp more olive oil to the pan along with the garlic. Cook for one minute.
- Then add almond milk and vegan cream cheese. Cook until cream cheese melts, then add lemon juice/zest and more salt, pepper & oregano.
- Cook lentil pasta, then drain and rinse. Place in a large serving dish, like the one pictured. Add tomatoes, cucumber and dill. Mix well. Then add chicken and sauce. Stir until fully combined.
- Serve warm.