Creamy Spring Vegetables and Chicken Tagliatelle
Serves: 4-6
  • 2 tablespoons extra-virgin olive oil
  • 2 skinless, boneless chicken breast, sliced ¼-inch thick slices, against the grain
  • ½ cup finely chopped kale or spinach
  • 1 bunch asparagus, snapped into 3" pieces, no woody ends
  • 1 cup button & oyster mushrooms (or any type)
  • 1 bell pepper, seeded, sliced (I used red & yellow)
  • 6 pieces frozen artichokes (optional)
  • 1 cup parsley, chopped including stems
  • 4-5 basil leaves, chopped or torn
  • ½ teaspoon dried thyme
  • 2 small onions, sliced
  • Salt & pepper to taste
  • 1 birds eye pepper, chopped (or to taste) or 2 GG mini chili peppers
  • 2 tablespoons flour
  • 2 cups So Delicious Dairy Free Unsweetened Original Almond Milk
  • 9 ounces dried, egg Tagliatelle pasta
  • 4 tablespoons salted, roasted, shelled chopped pistachio nuts
  1. Place a large pot filled ¾ full of salted water onto a burner and turn on high.
  2. Begin to prepare vegetables as above.
  3. In a large preheated skillet sauté the chicken searing and browning on high heat.
  4. Make a hot spot by pushing the meat over and add the vegetables sauté using a large spoon or tongs.
  5. Add seasonings, ¾ of the herbs and toss to cook.
  6. Add the pasta to the boiling water. Stir to separate, when the water comes back up to a boil, turn the heat down to #7 or #8 so the pasta water doesn't spill over. Using tongs stir, tossing gently every minute. Until cooked to al dente. If it is fresh dried egg pasta it will take 5 min.
  7. Add flour to the chicken mixture and stir to coat and cook for a few seconds.
  8. Pour in the milk and stir to reduce and thicken. Lower the heat to a simmer but, do not boil.
  9. This will only take 1-2 min. Remove from heat.
  10. Drain the pasta. Keep ¼ cup of the pasta water and dump the skillet mixture into the pasta pot.
  11. Toss to coat with the pasta.
Add extra parsley/basil and top with pistachios on each individual serving dish
Recipe by Go Dairy Free at