Dairy Free Chicken Broccoli Alfredo Bake Recipes

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DAIRY-FREE CHICKEN BROCCOLI ALFREDO BAKE



Dairy-Free Chicken Broccoli Alfredo Bake image

This Dairy-Free Chicken Broccoli Alfredo Bake uses a cashew-based sauce and gluten-free penne pasta. A delicious gluten-free meal!

Provided by Tessa

Categories     Main Course

Time 45m

Number Of Ingredients 9

3 cups frozen broccoli florets (thawed)
2 tablespoons olive oil
1 lbs chicken breast or chicken thighs (cubed)
1 small onion (chopped)
2 cloves minced garlic
couple pinches red chili flakes
1 recipe Dairy-Free Alfredo Sauce* ((makes about 1 cup))
1/2 teaspoon salt
12 oz gluten-free penne

Steps:

  • Spray a 9x13 baking dish with cooking spray. Set aside. Preheat the oven to 400 degrees Fahrenheit.
  • Prepare your dairy-free Alfredo sauce and set aside. Cook the penne pasta according to package instructions, then drain and reserve a 1/4 cup of pasta water. Set pasta water aside.
  • While the pasta is cooking, heat the oil on medium in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally until they start to soften. Then add garlic, stir to combine.
  • Add the chicken and cook to brown it. Then add the broccoli, salt, pepper, and chili flakes.
  • Cook until broccoli is warm and chicken is fully cooked.
  • Stir the reserved pasta water into the Alfredo sauce. Add the pasta followed by the Alfredo sauce to the saucepan. Stir to coat.
  • Transfer mixture to prepare baking dish. Loosely tent with foil and bake for 10-13 minutes. The top of the pasta bake will be a golden brown and creamy underneath.
  • Serve warm. Top with ground pepper or red chili flakes.

Nutrition Facts : Calories 879 kcal, Carbohydrate 55 g, Protein 47 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Sodium 536 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving

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