Day 24 of 30: Gluten-Free, Whole Food, Campfire Recipes
CHICKEN BROCCOLI ALFREDO
**NOTE: We make our sauce a little thicker, so we add slightly more arrowroot powder than I listed here. This recipe will give you slightly thinner sauce than you see in the video. You can add arrowroot powder to your desired thickness beyond what is listed here.
Ingredients:
• 1 lb gluten-free pasta (watch the ingredients or make homemade)
• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 head broccoli, cut into bite-sized pieces
• 1 cup milk (or dairy-free alternative)
• 1/2 cup Parmesan cheese (or 1 cup to make it extra cheesy)
• 4 cloves garlic, minced
• 2 Tbsp extra virgin olive oil or butter
• 1 Tbsp arrowroot powder (for thickening)
• 1 cup chicken broth
• A pat of butter
• Salt and pepper to taste
Instructions:
1. In one pot over the fire begin heating water. Cook pasta according to directions.
2. While the pasta water is heating, heat olive oil or butter in the Dutch oven over coals. Season the chicken with salt and pepper, then fully cook it. Set aside.
3. Add butter to the Dutch oven, and cook broccoli until slightly charred. Set aside.
4. Sauté garlic until fragrant. Stir in arrowroot powder and cook for 1 minute. Add the milk and chicken broth, stirring constantly until the sauce thickens. Add Parmesan cheese and stir until combined.
5. Stir the cooked chicken and broccoli into the sauce, then mix in the cooked pasta. Serve hot.
#glutenfree #glutenfreefood #glutenfreerecipes #recipe #recipes #recipevideo #cookingvideo #campfirecooking #camp #campfood #camping #campfire #offgrid #dutchoven #RVLiving #RVLife #outdoorcooking #outdoors #food #foodie #travelfamily #travel #fulltimerv #fulltimetravel #chicken #chickenrecipes #pasta
I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
