Chicken and Veggie Bow Tie | Galactosemia Midwest

Recipe Details

Chicken and veggie bow tie (by Denise Wilburn)

3c bow tie pasta
2 cloves garlic minced
3 chicken breast cut into bite size pieces (or shredded chicken from a whole chicken)
2 c veggies (broccoli, corn and peppers and carrots work well..use what you like, frozen or fresh..your choice)

Sauce

1 cup rice, almond, or soy milk
3 tbls AP flour
1/4 tsp pepper
1 c chicken broth
1/2 tsp salt
**** 1/2 c “parmesan cheese” (you can use the alternative parmesan, but I just omit this and let those who aren’t galactosemic put parmesan on when the food is on their plate…works fine)

Cook chicken pieces in a little oil with garlic until fully cooked. Set aside.

Boil pasta in large pot for 6 minutes. Add veggies and allow to cook until soft…strain and set aside.

Meanwhile, mix flour with small amount of milk and stir until smooth. Add rest of milk and chicken broth, salt and pepper. Cook on medium heat stirring often until sauce thickens. If you want to use the parmesan substitute, add 1/4 c of it now and stir. Add sauce and cooked chicken to pasta mixture and stir to coat ** if using alternative parmesan put the other 1/4 c on top.

Note** I put parmesan cheese and shredded moz on mine (I don’t have galactosemia) and stir right before I eat. I add alternative parmesan and Daiya shredded “Mozzarella” cheese on Grant’s (he has galactosemia).