GF Chicken Florentine | HomeStyle Gluten Free

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

chicken breasts

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Start by poaching chicken breasts in boiling water with 2 tablespoons kosher salt, bay leaves, peppercorns, and dry thyme.

Add chopped onions and carrots to the boiling water for flavor.

If using frozen chicken, poach for about 45 minutes; fresh chicken will take around 25 minutes.

Check chicken temperature with a thermometer; it should be over 180°F.

In a skillet, melt butter and sauté small diced onion until translucent.

Add minced garlic and sauté until fragrant.

Stir in gluten-free flour to form a roux, cooking until flour absorbs the butter.

Gradually add cold almond milk to the roux, mixing until fully combined before adding more.

Once the sauce comes to a simmer, add in the wilted spinach and mashed carrots from poaching.

Stir in a pinch of nutmeg and a couple tablespoons of Dijon mustard.

Let the sauce cool slightly before mixing in Greek yogurt and mozzarella cheese.

Taste the sauce for seasoning, adjusting salt and pepper as needed.

Prepare noodles by soaking them in hot water for 10 minutes.

Cut poached chicken into a quarter-inch dice.

Layer sauce, noodles, and chicken in a baking dish, repeating the process three times.

Top with mozzarella cheese.

Cover with aluminum foil (or parchment paper and another baking sheet) and bake at 350°F for about 45 minutes, then uncover and bake for an additional 15 minutes to brown the cheese.

Finish under the broiler for a few minutes to achieve a golden top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens