Dairy-Free Creamy Green Pasta with Chicken
Sarah CDairy-Free Green Mac & "Cheese" with Chicken
Sarah
2 toddler 2 adults
15 minutes
15 minutes
English
Toddler Food
Get those greens in, this was a recipe that I modified from a dairy recipe so you can switch the non-dairy cheese and milk substitutes back to regular dairy i'm sure it'll be even more delicious.
Ingredients
2 tbsp Olive Oil (or another cooking oil of your choice)
1 small head of Broccoli
1 packed cup Spinach
2 Chicken Breasts thinly sliced
2 cloves Garlic crushed
1 tsp salt
125g macaroni
125ml pea protein milk (or other dairy free milk)
75g non-dairy shredded cheddar cheese
Directions
Heat a large frying pan and add 1 tbsp of olive oil
Saute the broccoli and spinach for a few minutes until the spinach is wilted and the broccoli starts to soften. Remove from the pan and set aside to cool off a bit.
In the meantime cook your macaroni according to the instructions (and according to your toddlers taste) make sure to save some pasta water.
Transfer the cooled sautéd greens into a blender and blitz until smooth.
Add another 1 tbsp of olive oil to the same pan, and saute the chicken for a few minutes on each side until it’s fully cooked.
Next add broccoli & spinach paste as well as the crushed garlic to the pan with the chicken and saute for a minute stirring frequently.
Season with Salt and Pepper (According to your toddlers taste)
Add the pea protein milk to the pan, cook stirring frequently for a couple of minutes to combine, and then stir in the vegan cheese until melted.
Add a little reserved pasta water if your sauce is getting too thick.
If you’re finding the sauce to be a bit too thin at this stage you can add 1-2 tsp of cornstarch to help thicken it.
Mix in the drained macaroni until well combined, taste and add extra salt and pepper as needed.