Simple Garlic Penne Alfredo

I swear you won't even realize this recipe is gluten free! My boyfriend is what I'd call a hesitant eater, and he absolutely LOVES this dish. Whether or not he likes something is kind of how I gauge how good it is... so if someone who doesn't have to eat gluten-free loves it then I know it'll be a hit! 

Sauteed garlic, broccoli & chicken penne Alfredo

Ingredients:

1 package Heartland rice & corn blend penne pasta

(this tastes exactly like regular pasta)

4 garlic cloves

2 cups freshly chopped broccoli

1 jar Classico garlic roasted alfredo sauce

4 frozen chicken tenderloins

3 TBS garlic salt

Canola oil

Instructions:

Bring a medium saucepan half full of water to a boil. Meanwhile, defrost the frozen chicken tenderloins in the microwave. Wash & chop your fresh broccoli and add to boiling water. Let the broccoli cook until it reaches desired doneness. Drain, and set aside. Add a tablespoon of canola oil to a medium frying pan and let it heat up on medium-high heat. (You'll know the pan is heated enough when you can move the oil around easily like water.) Take the defrosted chicken and sprinkle garlic salt on either side and then add to heated pan. Cook for a few minutes on each side. Cut one tenderloin in half, if there is any pink the chicken is not done yet. Once chicken is done, set aside on a plate or cutting board to cool & chop into bite size pieces. 

Fill a medium saucepan 2/3 with water and add 1 TBS oil, a pinch of salt & bring to a boil. Add the pasta and cook according to package instructions. In another saucepan heat the alfredo sauce. 

Now, you're almost done! Take a medium-large frying pan, and add a touch of oil. On medium-high heat, add garlic and saute for 1-2 minutes. Add in broccoli and saute together again briefly. Add in the pasta, chicken and sauce and mix until everything is evenly coated.

Now, enjoy! Trust me, you won't be able to tell that this is gluten-free pasta!

(Since I have moderate lactose intolerance, I can take one of my Lactaid pills with my first bite and be completely okay. However, if you want to try a more lactose intolerant friendly version try using a butter sauce. Most high quality butter's should be lactose free. You can make a butter sauce simply by melting butter with the garlic before mixing with the other components.)