Easy Cheesy Gluten Free Chicken Pasta
This is a simple and kid-loved recipe that is also inexpensive. What more could you ask for?!
Ingredients
- 1 Box Barilla Gluten Free Elbow Pasta
- 2 Tbsp Earth Balance Soy Free Vegan Butter Spread
- 2 Tbsp Bob's Red Mill 1:1 Gluten Free Flour
- 1½ cups Almond Milk
- 3 cups Shredded Daiya Dairy Free Cheddar Cheese, divided
- 2 12.5 oz cans Chunk Chicken Breast, drained well
Instructions
- Bring water to a boil in a 3 quart pot.
- Add the gluten free noodles and boil for 7 minutes.
- Drain water from noodles once cooked and set aside.
- Melt the butter in a large skillet.
- Add gluten free flour to the skillet and mix with the vegan butter.
- Slowly whisk the almond milk into the gluten free flour and vegan butter mixture and cook on medium until thick.
- Add 1 package (2 cups) of Daiya Dairy Free Shredded Cheddar Cheese and stir until melted.
- Open and drain canned chicken, set aside.
- Add the cooked gluten free pasta, drained chicken, and 1 cup of Daiya Dairy Free Shredded Cheddar Cheese and stir until well combined.
- Season with salt and pepper as desired.
- Serve warm.
Notes
This is a great recipe for all ages! My kids love it and so do my husband and I.