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Chili Veggie Pasta with Chicken

A light and creamy dish perfect for the pasta loving foodie.
Course: Main Course, One Pot Meals
Keyword: dairy-free

Equipment

  • Large stock pot
  • Saute pan

Ingredients

  • 2 cups rigatoni or preferred pasta
  • salt & pepper to taste
  • 1 tbsp avocado oil
  • 1/2 medium onion thinly sliced (see notes)
  • 1-2 cloves garlic thinly sliced (see notes)
  • 1 tsp chilli oil
  • 1 cup broccoli crowns chopped
  • 1 cup plant based milk (see notes)
  • 1-2 cups pre-cooked chicken chopped
  • basil for garnish finely chopped, optional

Instructions

  • In a pot of boiling water, add salt and pasta and cook according to directions. Save 2-3 oz of pasta water, remove pasta and set aside.
  • Add broccoli to the still boiling pasta water and blanch for 1 minute. Remove and place in cold water to stop further cooking.
  • Heat deep saucepan over medium high heat, add oil and saute onions and garlic, taking care not to burn garlic.
  • Turn heat down to medium, stir in chili oil and then plant based milk until it starts to thicken.
  • Fold in broccoli and chicken (see note 4), adjust salt and seasonings (basil/oregano) to taste, and reserve pasta water to prevent mixture from drying out.
  • Mix in pasta until combined. Cover pan, turn heat to low and let sit for 1-2 minutes or until pasta is warmed through.
  • Serve immediately and garnish with basil.

Notes

  1. For FODMAP conscious: replace onions with scallions (green parts only) and minced garlic with garlic infused oil.
  2. Any store bought chili oil will work.
  3. I use the Ripple plant based milk because it thickens up and adheres well to pasta but use whichever plant based milk you have. 
  4. Keep this dish entirely meat free by omitting the chicken.