Ingredients
Scale
- 1 diced Costco rotisserie, OR (if corn free) 4 cooked chicken thighs
- 12 oz (gf) lasagna noodles cut to fettuccine size, OR rotini noodles, OR penne, OR if corn free try homemade fettuccine OR rice rotini
- 1/2 cup vegan butter, OR homemade (if seed free)
- 8oz non dairy cream cheese, OR ripple pea milk, OR canned coconut cream (if legume free) *See notes
- 1 cup plain non dairy yogurt, OR this one (if legume free)
- 1tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 2 tsp minced garlic
- 1 tsp Italian pasta seasoning
- 5TB cornstarch or arrowroot mixed with 1/2 cup cold non dairy milk till cornstarch/arrowroot is dissolved (to avoid clumpy sauce)
- 1.5 cups more non dairy milk
- 1 cup daiya mozza or cheddar shreds mix or homemade here **if desired**
Instructions
- Bring a pot of salted water to a boil and cook your gluten-free noodles according to the package. If using lasagna noodles, cook 4 noodles at a time with 1 TB of oil in the water. Let them dry on parchment so they don’t stick together & then cut into fettuccine widths. Alternatively, make any other shape of pasta, Drain, and set aside.
- In another medium saucepan, melt the butter and cream cheese.
- Mix in the yogurt and add in all of the seasonings.
- Mix in the cornstarch/non dairy milk mixture & add in the remaining 1.5 cups non dairy milk. Boil till sauce is thick. *Add in more cornstarch/milk mixture if the sauce is still too runny.
- Add in your cheese, if you desire. The cheese makes your sauce creamier and thicker.
- This step is optional: If you want crispier chicken bites, toss your cooked rotisserie or thighs into a oiled pan (about 2 TB olive oil) pan on high heat and sear, till edges are golden brown. I like to season my chicken with a little extra garlic, salt, and pepper, to taste.
- Once the noodles are cooked, but still firm, drain the noodles, pour the sauce into the pot of noodles, and add in cooked chicken. Simmer on medium low 5 more mins till everything takes on good flavor. *Add extra seasonings to taste if needed. Enjoy!!
Notes
*If you decide to use coconut cream, due to legume allergies, you will have a slight coconut aftertaste with your sauce. You can mask that sweet coconut flavor by adding in more strong seasonings—garlic, salt, and Italian seasoning to taste.