Gluten And Dairy Free Taco Chicken Pasta

2 large boneless chicken breasts, diced
2 tablespoons of taco seasoning
2-4 Tbsp olive oil
2 bell peppers, diced
1 sweet onion, diced
2 cloves of garlic
2 cups chicken broth
1/2 cup safe milk (I use rice milk)
1/2 tsp salt

  1. Heat 1 Tablespoon of oil in a 12?skillet over medium-high heat. Sprinkle the chicken with 1 tablespoon of taco seasoning and add the chicken to the heated pan, allow it to fully cook on one side until the edges are white, then flip the chicken over and cook until no longer pink. Remove the chicken from the pan and set aside (I put it in a metal bowl to keep it warm while cooking everything else).
  2. Heat another tablespoon of oil to the pan. Sprinkle the peppers and onions with 1 tablespoon of taco seasoning and cook in the heated pan until browned over medium-high heat. Add minced garlic and continue cooking over low-medium heat for about 2 minutes being careful NOT to burn the garlic. Empty all of the pepper and onion mixture onto the reserved chicken.
  3. Add the chicken stock, rice milk (or your preferred safe milk), diced tomatoes and salt to the pan (yes, the same pan) and bring to a boil. Add the brown rice pasta and return to a boil. Cover the pan, turn heat to medium and cook for no more than 10 minutes (about 8-10 minutes). I also like to stir the pasta a couple of times to make sure it’s not sticking to the bottom of the pan.
  4. etc
  5. etc

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