From EBL Food Allergies website, which I found via Pinterest. The recipe as listed here has some minor adaptations and added flair.
Ingredients:
2 large boneless chicken breasts, diced
2 Tbsp of taco seasoning (I went heavier on the taco seasoning, though.)
2-4 Tbsp olive oil
2 bell peppers, diced
1 sweet onion, diced (I used half of one.)
2 cloves of garlic
2 cups chicken broth
½ cup dairy free milk (I am a big almond milk supporter.)
½ tsp salt
1 (14.5 oz) can diced tomatoes with basil and garlic
8 oz. of pasta (They used gluten free pasta… I did not.)
Directions:
- 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).
- 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.
- 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.
- Lastly, add the chicken, peppers and onions back to the pan and toss it with the cooked pasta. Continue cooking over medium heat for about two minutes to reheat all of the ingredients again. Feel free to top it all off with some chopped parsley to make for a pretty dish perfect to serve to guests.
As October rolled in, I decided to ditch dairy and started to live my best life – one without stomach aches and bloating, and full of creativity and the hunt for cheese alternatives that don’t taste like starch. The woes of self-diagnosed lactose intolerance would haunt me no more! I was a new woman! As I journeyed through Pinterest in search of recipes that would be both delicious and free of soy cheese, I stumbled across this recipe for Taco Pasta.
Oh, how excited I was! Tacos and pasta are my two favorite foods, and to combine them into one – it almost seemed too good to be true! But it was, in fact, not too good to be true. It was delicious. The savory, spicy flavor of taco seasoning mixed with tomatoes, peppers and onions over pasta was a wonder to the taste buds. No cheese was even necessary to supplement this divine treat – though if you aren’t lactose intolerant, I’m sure cheese would be delectable on top.