It's been so hot out this week, who wants to cook? Turning on the oven is the last thing on my mind, butthis mid-week menu is worth making. The roasted poblanos, corn, and tomatoes add nice flavor to everyday spaghetti noodles or penne pasta - whatever pasta you have on hand. Didn't think you could make cream sauce gluten free and dairy free? Think again. Making a gluten free dairy free roux and adding dairy free cream cheese results in a nice cream sauce. Roasting poblanos does feel a bit like you are creating a hot mess, but the skins peel off easily, and then you're good to go with pureeing them for the sauce.
Chicken, Pasta and Poblano Cream Sauce (gluten free, dairy free)
1 package Tinkyada gluten free brown rice pasta (spaghetti or penne)
2 cups corn (can use fresh or frozen)
2 large tomatoes, sliced into wedges (seeds removed)
2 poblano peppers
4 boneless skinless chicken breasts, diced
2 tsp olive oil
1/2 can (8 ounces) black beans
1/2 cup low sodium gluten free chicken broth
1/4 cup Galaxy brand dairy free cream cheese
2 tbsp Earth Balance vegan shortening
1 tbsp brown rice flour
1 tbsp minced onion
1 clove minced garlic
1/2 tsp salt, 1/4 tsp pepper
cilantro for garnish
Preheat oven to 400 degrees. Slice poblanos into half, removing stem and inner seeds. Place poblano pepper slices on a baking sheet and roast in the oven for 15-20 minutes until skin starts to bubble. Remove poblanos from the oven and place into a sealed plastic bag. When cool enough to touch, remove and peel skins under cool running water. Chop into large pieces and place into blender with 1/4 cup of the chicken broth. Blend until the poblanos are pureed.
Place corn kernels and tomato wedges on a separate baking sheet. Place diced chicken breasts in a third pan, covered with the 2 tsp olive oil, salt and pepper. Roast corn and tomatoes for approximately 20 minutes. Roast chicken pieces for 25-30 minutes or until no longer pink in the center and juices run clear. Start boiling water for the pasta and cook while preparing the poblano cream sauce.
In a large sauce pan, melt the butter. Add brown rice flour and mix to make a roux. Then add the minced garlic, minced onion, remaining chicken broth, dairy free cream cheese, and pureed poblanos. Check for seasoning and add salt and pepper to taste. Add canned black beans, roasted corn, tomatoes, and chicken. Serve over cooked pasta and garnish with cilantro.
Filed under: Mid-week Menus
Tags: black beans, brown rice flour, chicken, cilantro, corn, dairy free, dairy free cream cheese, easy weeknight meal, Galaxy brand cream cheese, gladly gluten free, gluten free, gluten free dinners, gluten free menu ideas, gluten free pasta, mid-week menus, poblano cream sauce, poblano peppers, roasted corn, roasted tomatoes, roasting peppers, Tinkyada pasta, weeknight meals