Gluten-Free Ramen and Chicken Alfredo
Course: MainDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
1
hour10
minutesIngredients
2 cakes Lotus Rice Ramen Noodles
2 Organic Skinless Chicken Breast
2 cups broccoli
1 cup sliced mushrooms
1 medium zucchini sliced thick
1 cup chopped carrots
1 cup cherry tomatoes sliced in half
1 tablespoon Ghee or Butter
8 oz. Alfredo Sauce (Bertolli)
Directions
- Boil chicken for approximately 15 minutes or until the thickest part of the chicken breast is 165 degrees F. Cooking the chicken in chicken bone broth will add more flavor!
- While the chicken is cooking, steam broccoli, zucchini, and carrots for approximately 10 minutes or until slightly firm. They will cook further once transferred to the saute pan.
- In a large saute pan, melt butter and transfer steamed broccoli, zucchini, carrots, and chicken. Add mushrooms and tomatoes and saute for 8 minutes or until the vegetables are tender.
- While vegetables and chicken are cooking, boil rice ramen noodles for 8 minutes or until desired tenderness. Drain and add to the chicken and vegetable pan.
- Add 8 ounces of Alfredo sauce to the pan and mix. Additional Alfredo sauce may be added as desired.
- This dish may be modified by swapping rice noodles for another gluten-free pasta with shaved parmesan.
Notes
- This is an easy recipe for any day of the week! You can easily modify the dish with a variety of vegetables. The rice ramen and chicken make this a high-protein, gluten-free meal!
Gluten-Free Ramen and Chicken Alfredo
Course: MainDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
1
hour10
minutesIngredients
2 cakes Lotus Rice Ramen Noodles
2 Organic Skinless Chicken Breast
2 cups broccoli
1 cup sliced mushrooms
1 medium zucchini sliced thick
1 cup chopped carrots
1 cup cherry tomatoes sliced in half
1 tablespoon Ghee or Butter
8 oz. Alfredo Sauce (Bertolli)
Directions
- Boil chicken for approximately 15 minutes or until the thickest part of the chicken breast is 165 degrees F. Cooking the chicken in chicken bone broth will add more flavor!
- While the chicken is cooking, steam broccoli, zucchini, and carrots for approximately 10 minutes or until slightly firm. They will cook further once transferred to the saute pan.
- In a large saute pan, melt butter and transfer steamed broccoli, zucchini, carrots, and chicken. Add mushrooms and tomatoes and saute for 8 minutes or until the vegetables are tender.
- While vegetables and chicken are cooking, boil rice ramen noodles for 8 minutes or until desired tenderness. Drain and add to the chicken and vegetable pan.
- Add 8 ounces of Alfredo sauce to the pan and mix. Additional Alfredo sauce may be added as desired.
- This dish may be modified by swapping rice noodles for another gluten-free pasta with shaved parmesan.
Notes
- This is an easy recipe for any day of the week! You can easily modify the dish with a variety of vegetables. The rice ramen and chicken make this a high-protein, gluten-free meal!
