Chicken Alfredo with Pasta

Two servings

2 chicken breasts
2 Tablespoons lemon juice
1 Tablespoon GFCF margarine
1 tsp. minced garlic
1 tsp. fresh basil, minced
Freshly ground black pepper, to taste

2 packets (about 4 Tablespoons) Alfredo-style “Chreeze” powder
1/2 cup milk subsitute (if using Almond Milk, make sure it's not sweetened or flavored)
2 Tablespoons olive oil
1/4 cup Tofutti brand cream cheese
1/2 pound rice pasta (We love Tinkyada)


Cook pasta according to package directions, rinsing well to avoid gumminess.

Rinse chicken breast with cool water, rub with lemon juice, rinse again with cool water, and pat dry. Cut chicken into strips.

Melt GFCF margarine in a skillet over medium heat. When it begins to froth, add garlic, cook for about 30 seconds, then add the chicken breast. Sautee until chicken is barely cooked through. Remove from heat, add basil and pepper, set aside.

In a small sauce pan over medium heat, whisk together chreeze powder and milk substitute -- don't worry about any small lumps. Add olive oil, whisk to combine, and then add GFCF cream cheese and whisk until smooth and heated through. If mixture is too thick, add a little more milk subsitute, 1 Tablespoon at a time, until it is the consistency you want.

Pour sauce over pasta, toss to coat evenly. Add chicken, toss again, and season with freshly ground pepper.