Chicken Florentine Pasta

I’ve had lots of cravings for pasta lately. Pasta is such a comfort food to me – I think it’s something about the colder temperatures, but I love the idea of sitting down to a steaming bowl of pasta when it’s cold outside.

This recipe actually happened by total accident one Easter when I was still living in Chicago and was eating vegan (yes, I was vegan for 7 years). I wanted to make a spring pasta, cooked in leek-steeped milk (I don’t remember why, I honestly think I was just trying to be creative). I ended up taking the pasta off the stove early, and just letting it sit, covered, for awhile – I think I thought that the milk would somehow thicken due to the starch in the rice, but what ended up happening is the pasta absorbed the liquid part of the milk, and left the nut solids, which turned into a sort-of white sauce as it sat.

BOOM – accidental Alfredo sauce!

It was actually really good, and since then I have been playing around with different combinations of veggies, seasonings, and (now) meat. The really cool thing is that you can use this technique in any season, and customize it to your favorite flavor combinations!

NOTE: I haven’t tried this recipe with anything other than brown rice pasta. I am not convinced that it will work the same with other types of gluten-free pastas, as brown rice pasta has a distinct texture and starch to it. But, if you try it and it works, let me know!

Chicken Florentine Pasta
Serves 4-6

1 bag brown rice pasta
1 container thicker non-dairy milk of choice (I recommend cashew or macadamia nut)
1c water
1T garlic powder
2-3 chicken breasts
2c Spinach
2c Broccoli, cooked and chopped

Pour non-dairy milk and water into pot. Add pasta – liquid should just cover the pasta.

Cook pasta until 7 minutes under cooked (pasta should be more than al dente, but not completely hard). Take off heat, and cover. Let sit for 10-20 minutes, stirring occasionally, until liquid has been absorbed.