13 March 2015

Gluten Free Chicken and Coconut Alfredo

Chicken and Coconut Alfredo
created by Snacking Squirrel 


3/4 cup mixed frozen vegetables
 (peas, corn, carrots, green beans)


2 cups coconut milk
1 cup grated parmesan
2 minced garlic cloves
2-3 Tbsp salted butter
1/4 tsp black pepper


1. In a pan, melt butter over medium heat
2. Add coconut milk and parmesan cheese
3. Stir in minced garlic and black pepper
4. Add frozen vegetables, and reduce heat
5. Simmer for 8-10 min and serve over pasta

Follow the cooking instructions for spaghetti on the back of the box, as well 
as pre-cook and chop the chicken into preferred chunks to add to the mix

It's a great meal to make because it uses up extra vegetables you have 
around. The coconut milk adds a unique flavor to traditional alfredo sauce


Cotter Crunch said... [reply]

Oh heavenly! sign me up for a big batch of this please!

Jolene - EverydayFoodie said... [reply]

That looks absolutely fantastic!!! I am a HUGE pasta fan, and that looks sooooooo creamy, and satisfying! Yummmmmmmm!!!

Bam's Kitchen said... [reply]

I love these kinds of recipes that you can use up the little bits and bobs around the house and in your crisper. Delicious gluten-free meal.

Unknown said... [reply]

Love that you used coconut milk in the sauce! This is such a great way to use up all those veggies!

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