Ingredients
Scale
- 3 TB salted butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1/8 cup gluten free all-purpose flour OR cornstarch
- 4 cups low-sodium chicken broth
- 1 cup plant based heavy cream
- 4 oz. Homemade fettuccine (top 9 free), broken into 2-inch pieces, OR other gluten free pasta of choice
- 2 cups broccoli florets
- 1/2 tsp kosher salt, plus more to taste
- pepper to taste
- 1 TB Italian seasoning
- 1 lb. cooked chicken, sliced
- 1 cup vegan mozzarella cheese
- Optional topping: 1/4 cup fresh parsley, sliced
Instructions
- In a wide deep pot, melt the butter over medium heat and add the diced onion. Cook until browned.
- Stir in the garlic and cook for 1 more minute.
- Sprinkle in the flour or cornstarch and stir for 1 minute.
- Pour in chicken broth, add the vegan cream, broken pasta, broccoli, salt, and Italian seasoning.
- Let it simmer (lightly bubble) for about 10–12 minutes, or until the pasta and broccoli are soft. Then stir in the cooked chicken, cheese.
- Cook until everything is hot and melty (about 2–3 minutes). Taste and add more salt if needed.
- Sprinkle with parsley if you want.