gluten-free chicken, cauliflower & asparagus linguine alfredo

Chicken, asparagus and cauliflower combine perfectly with cheesy, gluten-free Linguine noodles and alfredo sauce (cheesy noodle pic at bottom).

I was in a cheesy mood, and stared at the alfredo sauce mix and Linguine noodles in my cabinet too long, way too long.

I love chicken, and always seem to have some handy in my fridge to use in another ‘New Recipe Sunday’ meal idea.  This experiment was exceptional, and I plan to make it again.  And again.  Just sayin’, it was pretty great.

Bionaturae organic gluten-free Linguine noodles, Simply Organic alfredo sauce, DiGiorno Three Cheese

Ingredients:

• 3-4 chicken breasts, baked, torn into shredded pieces
• 1-2 tablespoons extra virgin olive oil
• Trader Joe’s Everyday Seasoning
• Trader Joe’s Rainbow Peppercorn
• 2-3 cups cauliflower
• 1/4 cup shallots or onion, finely chopped
• 1/4 cup (gluten-free) chicken stock
• a handful of asparagus, cut into 1-inch pieces
• 1 pkg. Simply Organic (gluten-free) alfredo sauce
• 1 1/2 cups milk
• 1 1/2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 package (gluten-free) Linguine noodles – I like bionaturae brand

Shred the baked chicken breast into small pieces, sauté the asparagus and cauliflower, then add all the pieces together and top with the Linguine alfredo noodles.

Chicken:

I prefer shredding the baked chicken breast into bite-sized pieces.  Cutting them into cubes seems so boring and ordinary, besides, the shredding allows for the gooey cheese to get into all the grooves.  You can use leftover chicken from a prior meal, use a pre-bought store baked chicken, or bake your own chicken breasts for about 35 minutes at 350* to reach an interior temperature of 165*.

Cauliflower:

I cut the cauliflower into small pieces.  In a cast iron skillet I heat approx. 1 tablespoon of the olive oil, add the chopped shallots or onion, the cauliflower pieces, and a few grinds of the seasoning and peppercorns, and cook on medium for approx. 5 – 8 minutes.  Once they are slightly browned on all sides, I add the chicken stock (or broth) to the pot, cover, and cook another 5 – 8 minutes.

Asparagus:

Either in a separate pan, or using the same pan from the cauliflower above, heat approx. 1 tablespoon of olive oil and add the asparagus, pieced into 1-inch sizes.  Grind a few turns of the seasoning and peppercorns, and sauté approx. 5 – 8 minutes.

Add the chicken, cauliflower and asparagus to the cast iron skillet, cover and keep warm until ready to serve.

Gluten-free Linguine noodles covered with cheesy alfredo sauce.

Linguine noodles:

Follow the package directions for making the Linguine noodles.  In most cases, boil a pot of water, add the noodles and a spritz of oil to prevent sticking, and stir occasionally for 6 – 9 minutes.  Drain and serve.

Alfredo sauce:

Yes, you can make your alfredo sauce by hand, however when in a pinch it’s always a great idea to have some gluten-free packets in the pantry for those times you can’t get to the store for the smaller supplies.  Simply Organic packets taste great!  Follow the package directions for making the alfredo sauce.  Heat the milk and butter until melted, approx. 5 minutes.  Add the cheese and stir in quickly.  Pour on top of the Linguine noodles and stir.

To plate:

Spoon a serving of cheesy noodles on your plate and cover with the chicken, sauteed asparagus and cauliflower.  It was so tasty I didn’t take a plated picture!  Ha!  Serves about 4.  Leftovers can be tricky with the cheesy noodles, keep refrigerated covered tightly and eat within a day.

Bon appetito!

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