This dish was my experimental dish and I must say it came out perfect!
Dairy-Free Cream Sauce
This Chicken Penne with Garlic & Basil is dairy-free and will work for anyone that is lactose intolerant.
I have a son who is allergic to all dairy products so I have to get creative and be careful not to serve him anything with dairy in it.
He is 3 and absolutely love this meal I hope you and your family does too.
The chicken in this dish is very well seasoned. The poultry seasoning, fresh basil and salt really adds a nice touch when mixed with the
homemade cream sauce and pasta.
You’ll need to be careful to continuously stir your cream sauce while cooking until smooth to avoid lumps and remember if ever it gets too thick
simply add a little water to it and continue to stir until smooth and of the consistency and thickness you desire.
Easy P easy
This dish is easy to make and doesn’t take a long time. Have fun with it and once you get the technique down you can be as creative as you like.
Make it spicy, make is more savory, make it your very own.
- 2½ cups penne pasta
- 6 chicken breast tenders
- 1½ cups frozen peas
- 6 cloves garlic minced
- 3 tablespoons fresh basil minced
- 2 tablespoons poultry seasoning
- 2 cups pasta water
- 1 vegetable bouillon cube
- ⅓ cup flour
- 1 tsp Real salt or to taste
- Olive oil
- Boil pasta according to box directions. Drain saving 2 cups of pasta water, set aside. Add bouillon cube to water as it sits.
- Coat skillet with olive oil. As olive oil heats, chop up chicken into chunks. Cover chicken in poultry seasoning; sprinkled with salt.
- When oil is hot add chicken and fully cook until meat turns completely white. Remove chicken and set aside.
- Immediately add a bit more oil, coating the pan. Add flour, garlic and basil and whisk until flour is crumbly. Drizzle no more than a teaspoon of olive oil again. Keep stirring.
- Add pasta water and peas. Keep whisking until smooth. Let cook over low heat until bubbly and thick.
- Add chicken along with pasta into sauce. Toss to combine.
- Add a little more salt to taste Enjoy!
Whenever you try this recipe, please let me know what you think. ~Miranda