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Quick n Easy Gluten Free Chicken Alfredo
I was really surprised when one of my 11 year old daughters made this. I thought the taste of the mushroom soup would be too strong but with the parmesan cheese added the taste is simply great. I love the flavor but my husband likes that he can eat this without killing his cholesterol levels. Traditional alfredo is made of butter, cream and cheese which would be a lot harder on our hearts. Give it a try and let me know what you think.
Chicken Alfredo
- ½ of a 16oz pkg linguine or spaghetti
- 2 tbl butter
- 1 lb chicken breasts cut into bite size pieces
- 1 can Progresso cream of mushroom soup
- ½ cup Parmesan cheese
- Ground black pepper
Directions:
- Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often(Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.
photo credit: Kim Scarborough
Elena’s Pantry Giveaway
Elana is giving away 5 pounds of almond flour and her new cookbook, The Gluten Free Almond flour Cookbook. But it’s only open until Jan 11th, so move as fast as you can! This recipe is great. My favorite is just how it is. Vanilla cupcake and chocolate frosting.
Vanilla Cupcakes with Vegan Chocolate Frosting (grain free and gluten free)
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin tins
- Bake at 350° for 20 minutes
- Cool completely
- Top with chocolate frosting
Makes 12 cupcakes
