Creamy Chicken and Vegetable Pasta
Heat a large saucepan over med-high heat until hot. Add olive oil. Carefully add diced chicken. Wet chicken will splatter. Stir and flip chicken until browned on all sides, about 5-6 min.
Slowly add 3 cups water; bring to a boil. Break pasta into 4ths. Add to boiling water and chicken. Return to boil; reduce heat to medium and boil 5-6 min., stirring frequently.
In a small bowl, combine Better Than Milk Rice powder, cornstarch or other thickener, and seasonings. Add 1/4 cup water, mix. Slowly stir mixture into boiling pasta and chicken. Return to boil over medium heat; boil, stirring frequently another 5 min. Add veggie’s to boiling pot. Cook another 3-5 min. depending on hardness of the veggie’s used, stirring frequently.
Let stand 3-5 min. prior to serving.
Serve with toasted garlic bread if desired.
Frozen bags of mixed vegetables work really well. Rinse under cold running water to remove any excess ice crystals and separate veggie’s if clumped together.
Use a bread of your choice to make the toasted garlic bread. We use Food for Life Multi-Seed Rice bread. Spread with Earth Balance Soy Free natural buttery spread and sprinkle with garlic powder. Toast in a toaster oven.
Quinoa pastas may contain corn. Use any type of spaghetti that is safe for you.