Am a huge lover of pasta, especially the recipe am about to share with you. The recipe am about to share is a recipe passed down from generation to generation. It might look like a typical pasta recipe, but it has a lot of sentimental value. I had to tweak the recipe in order to make it lactose and dairy free, so that people like me would enjoy this saucy pasta like I would before. This recipe is definitely worth trying, as it is a personal favorite.
Prep Time: 20 min Cook time: 40 min Serves: 6 Difficulty: Easy
- 500g (1.1lb) penne pasta
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 500g (1.1lb) chicken fillet, cubed
- 1 teaspoon salt or per discretion.
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon green masala (optional)
- 1 teaspoon lemon pepper
- 1 teaspoon Aromat (seasoning mix)
- 1 medium red pepper, finely chopped
- 1 medium yellow pepper, finely chopped
- 1 medium green pepper, finely chopped
- 1 tub coconut cream
- 1 tub soy sour cream
- 1 can cream style mushroom
- 1 can cream style corn
- Add grated lactose-free cheese (cheddar, mozzarella)
- In a pot, at meduim to low heat add the olive oil followed by the onion. Braise the onion until it is soft. Please make sure the onion does not become brown.
- Add the chicken and the spices: salt, the peppers and green masala (for those that love spicy food) and seasoning mix. Cook the chicken until it is well done.
- In a separate pot on meduim heat add two cups of water. As the bubble point is reached, add penne pasta. Add a teaspoon salt (for taste) and a teaspoon oil (so pasta does not stick to pot). Cook pasta until soft, immediately drain the water. Once the pasta is cooked, do not leave the pasta in the water as it will become too soggy.
- Add the peppers and pasta to the chicken. Leave to cook for 4 minutes.
- On low heat, add the cream style mushroom and corn. Cook for 4 minutes.
- Finally add the coconut cream and soy sour cream. Cook for two minutes.
- Remove from heat, let it cool down a bit. Now add the cheese.
I come from a generation of where ingredients are passed down and not the methodology. So the method has totally been at my own discretion. Please comment below if you have tried my recipe or if you have any comments or suggestions.
For more scrumptious and delicious recipes, I recommend buying Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming.