Everyday Eating with Celiac Disease

Living with Celiac Disease

Chicken Alfredo with Broccoli December 28, 2009

Filed under: Michelle's recipes — Michelle @ 4:02 am
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For many of you who know me, I am not a big fan of pre-packaged foods.  I make many of the sauces you see in Lipton’s homemade- alfredo, stroganoff, garlic cream, etc.  Many of these sauces or pre-packaged products are a big no-no to those with celiac disease.  So, I experimented on a homemade gluten-free chicken alfredo with broccoli.  What makes this gluten free is the pasta- brown rice pasta and the sauce- gluten free flour (bean flour).  It was very good!!!  I made this for myself and the traditional recipe for the rest of the family.  I don’t usually make 2  different dinners, but considering this was an experiment, I did not want the whole family to go hungry if it didn’t work out. 🙂    Here’s the recipe:

Chicken Alfredo with Broccoli

Serves  4


1.5 C (about 2 breasts) chopped cooked chicken breast (see below)

8 oz cooked brown rice pasta

1 T extra virgin olive oil

2 chopped garlic cloves

1 chopped shallot

3 T butter

3 T gluten free all purpose baking flour

¾ C heavy cream

¾ C skim milk

2 C cooked broccoli

1 C grated fresh parmesan cheese

Salt and pepper to taste

Cooked Chicken:

Preheat oven at 400°F.  Sprinkle 1 tsp garlic powder, 1.5 tsp kosher salt, 0.5 tsp paprika onto chicken breasts in oven safe glass dish.  Pour about ⅓ cup of Progresso low-sodium chicken broth onto chicken.  Cover dish in aluminum foil.  Bake for about 40 minutes.  Remove from and keep cover until ready to use.  Chop before using.

Cook pasta as directed in package.

Alfredo Sauce:

While pasta is cooking, sauté garlic and shallots in oil in medium sauce pan.  Saute until shallots are translucent but do not brown the garlic.  In same sauce pan, melt butter.  Add flour and stir until bubbly.  Add cream and milk and stir constantly until thicken.   Add cheese and stir until melted.

Add broccoli and chicken to sauce and pour onto cooked pasta.  Add salt and pepper to taste.

For healthier version, add an additional ¾ C of skim milk in place of the heavy cream. 

My oldest daughter tried it and really liked it.  I would make this again.  It has a great creamy texture and the pasta was the perfect al dente to compliment the alfredo sauce. 

If you try this, let me know what you think!!!


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