Everything You Need For a Drop Dead Gorgeous Dinner Is In This Bowl!

I also love the thought of using sun-dried tomatoes in this dish, but you can add whatever else is your families favorite flavors.  Thankfully there are so many gluten free pasta options available.

Ingredients

• 6 boneless, skinless chicken thighs
•  salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 pound penne pasta noodles
• 2 cups small cut broccoli florets
• 1 tablespoon butter
• 4 cloves garlic, pressed or minced
• 1 medium red bell pepper, about 1cup diced
• 2½ cups Almond Breeze Original Unsweetened almond milk
• 5 tablespoons flour
• 1-5 ounce jar basil pesto – or you can make your own
• Grated Parmesan cheese for garnish if desired
• Fresh basil leaves for garnish

Directions

1. Trim the chicken thighs of any extra fat and season both sides with kosher salt and freshly ground black pepper. Add 1 tablespoon of olive oil to a 10-inch skillet and heat over medium-high heat. Add the chicken being sure not to crowd the chicken. Cook on each side for 5 minutes or until golden brown on each side. Transfer to a platter to rest. Wipe out the skillet and save to cook the creamy sauce in.   OPTIONAL- barbecue chicken.
2. Meanwhile, bring a large pot of water to a boil and season generously with kosher salt. Add the pasta noodles and cook according to the package directions or until al dente. Use a slotted spoon to transfer the noodles to a colander to drain and reserve the pasta cooking water in the pasta cooking pot. Add the broccoli to the pasta water and cook for 1 minute, then add to large bowl.
3. Melt the butter in skillet over medium heat.
4. Add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Add the red bell pepper and cook for another 3-4 minutes or until the pepper begins to soften.
5. Stir in 2 cups of the almond milk, reserving ½ cup to put in a glass jar fitted with a lid. Raise the heat to medium-high, and cook, stirring often, until the milk reduces by one-third.
6. Add the flour to the jar containing the remaining ½ cup almond milk, cover with a tight-fitting lid, and shake well to combine. Pour into the skillet and stir into the almond milk mixture. Stir the jar of pesto sauce into the cream mixture until well combined, and season with kosher salt and freshly ground black pepper to taste. Pour the sauce over the pasta noodles and stir to combine.
7. Slice the chicken into strips and top over the pasta. Garnish with Parmesan cheese and fresh basil if desired.

Quick Tip: I love that this recipe calls for you to boil broccoli in the pasta water since it is already hot, it means less standing over a stove! But feel free to steam broccoli if you prefer.. I am actually partial to steaming.

Side note..if you are not wild about almond milk-go ahead and use whole milk.

Recipe and photo courtesy of  Heidi at Foodie Crush for this awesome idea.