0

PREP TIME:
15 Minutes

COOK TIME:
20 Minutes

TOTAL TIME:
35 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings

Print Recipe

Ingredients:

  • Prepare Fast Baked Chicken In Oven (click on link for recipe)
  • 2 TBSP Olive Oil
  • ½ Teaspoon Himalayan Sea Salt
  • 1 Teaspoon Garlic Powder
  • 4 Teaspoons Organic Corn Starch
  • ¼ Cup Coconut Milk (or Coconut Creamer (I used So Delicious Coconut Creamer)
  • 3 TBSP Fresh Squeezed Lemon Juice
  • 1 14.5 oz Can Quartered Artichoke Hearts (non-BPA lined)
  • 1 Cup Organic Chicken or Vegetable Broth
  • 12 oz. Chickpea or Gluten Free Noodles (I used al dente plant based pasta)

Instructions:

  1. Prepare fast baked chicken as shown in above link.
  2. While that is cooking, in large/deep frying pan – heat the olive oil on medium heat.
  3. In a small to medium sized bowl, whisk coconut milk, lemon juice, and cornstarch.
  4. Add broth to pan and allow to heat on high – cook until reduced by half – about 5 minutes.
  5. Add the cream mixture to the pan, allowing to cook and thicken – be sure to continue whisking. Should take about 2-3 minutes until thickens.
  6. Add salt, garlic powder, and artichokes to pan. Stir until combined.
  7. Add chicken to pan and let simmer on low 1-2 minutes allowing sauce to thicken.
  8. Let sit 5 minutes before serving. Slice chicken and serve over favorite gluten free noodles.

*Try and use all organic ingredients if possible.