Dairy-Free Chicken Pasta Primavera
 
Prep time
Cook time
Total time
 
This delicious sauce is so quick it’s usually done before I have the pasta cooked! If you time it right, this full meal actually takes less than 20 minutes to prepare and cook.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut against the grain into ¼-inch thick slices
  • 1 bunch asparagus, woody ends removed, cut into 3-inch pieces
  • 2 small onions, sliced
  • 1 cup sliced mushrooms (button, oyster, or any other type)
  • 1 red or orange bell pepper, seeded and sliced
  • 6 artichoke hearts (frozen is fine)
  • 1 cup parsley, chopped including stems
  • ½ cup chopped kale or spinach
  • 1 birds eye chili pepper, minced (optional; see Pepper Note below)
  • 4 to 5 basil leaves, chopped or torn
  • ½ teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 cups unsweetened plain almond milk
  • 9 ounces dry tagliatelle pasta
  • ¼ cup chopped pistachio nuts (optional; see Nut Note below)
Instructions
  1. Fill a large pot ¾ full of salted water, and put it over high heat.
  2. Heat the oil in a large skillet over high heat. Add the chicken and brown the pieces on each side. Remove the chicken to a plate, and reduce the heat to medium.
  3. Add the asparagus, onions, mushrooms, and bell pepper to the skillet. Sauté the vegetables for a few minutes or until they begin to soften. Add the parsley, kale or spinach, chili pepper (if using), basil, and thyme and toss to combine.
  4. Return the chicken to the skillet, add the flour, and sauté for 1 to 2 minutes. The flour should turn slightly golden, but not brown. Gradually stir in the almond milk to create a smooth sauce. Reduce the heat to low, and cook, stirring often, until the sauce thickens.
  5. As the sauce cooks, add the pasta to the boiling water. Stir to separate the noodles. When the water comes back up to a boil, reduce the heat to medium so the water is at a low boil. Using tongs gently toss the noodles every minute. Cook until the noodles are al dente. If it is fresh dried egg pasta it will take about 5 minutes. Drain the pasta, but reserve about a cup of the pasta water.
  6. Taste the sauce, and season with salt and pepper, as needed. If the sauce thickens too much, add some of the reserved pasta water, as needed.
  7. Add the cooked pasta to the chicken, vegetables, and sauce and toss to coat. Serve immediately, topped with the pistachios (if using).
Notes
Pepper Note: Bird's Eye is a very hot chili pepper. You can substitute a jalapeno pepper for medium heat or a small poblano pepper for mild heat. Alternatively, you can omit the fresh pepper, and just add a pinch of crushed red pepper or cayenne pepper. Or use only the black pepper, to taste. This doesn't need to be a spicy dish.

Nut Note: Marisa likes to garnish this pasta with chopped roasted and salted pistachios. You can substitute pine nuts or another favorite nut, some homemade dairy-free parmesan, or omit the garnish.
Nutrition Information
Serving size: ¼ recipe Calories: 533 Fat: 13g Saturated fat: 1.9g Carbohydrates: 68.1g Sugar: 6.9g Sodium: 336mg Fiber: 9.3g Protein: 37.6g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/chicken-pasta-primavera