Chicken Veggie Alfredo Recipe – Gluten-Free

Before my husband and I changed our lifestyle, I used to make a recipe for dinner from a Betty Crocker Cookbook called Chicken Alfredo Over Biscuits.  Back then I thought this recipe was very healthy, and it is to an extent with its main ingredients being lots of mixed veggies and chicken.  But, there were components to this recipe that weren’t so healthy.  Vegetable oil, table salt, processed-canned biscuits being three of these ingredients.

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It’s fun to take an old recipe and make it healthier.  The recipe I’m going to share with you is my own personal healthier take on Chicken Alfredo Over Biscuits, except now I called it Chicken Veggie Alfredo.  The fun part is, there are so many different ways you can play with this recipe, depending on your time constraints and what you have available in the house.

First, let’s start off with the swaps I made.  The first major swap I made was using olive oil instead of vegetable oil.

“Unlike traditional fats (butter, tallow, lard, olive oil, etc.) our industrial vegetable oils are a very new addition to the “food” world. In fact, they were practically non-existent until the early 1900s. But with the invention of certain chemical processes and a need for “cheap” fat substitutions, the world of fat hasn’t been the same since.”

http://www.thankyourbody.com/vegetable-oils/

Olive oil is a healthy natural fat.

“Olive oil is a fat obtained from the fruit of the Olea europaea (olive tree), a traditional tree crop of the Mediterranean region, where whole olives are pressed to produce olive oil.”

http://www.medicalnewstoday.com/articles/266258.php

When you compare vegetable oil and olive oil side-by-side you can see that one is a chemically produced product while the other is natural and extracted from a fruit.  Always stick with the natural choices.  They are better for your health.

The next swap I made was switching table salt for Pink Himalayan Sea Salt.

“You cannot live without salt. However, most people simply don’t realize that there are enormous differences between the standard, refined table and cooking salt most of you are accustomed to using and healthy natural salt.

These differences can have a major impact on your staying healthy, or increasing your risk of diseases you want to avoid.

If you want your body to function properly, you need holistic salt complete with all-natural elements. Today’s common table salt is poison that has nothing in common with natural salt.

Most common table salt is made up of chemicals that pollute your body and wreak havoc on your health. Healthy natural salts contain no toxins and over 84 minerals and elements necessary for your optimal health, i.e. Celtic (Nature’s Cargo in Canada) and Himalayan.”

https://www.healingnaturallybybee.com/table-salt-is-poison/

We use Pink Himalayan Sea Salt for all our cooking and seasoning needs.

“Pink Himalayan salt is often said to be the most beneficial as well as the cleanest salt available on this planet today. It has all kinds of nutritional and therapeutic properties, not to mention culinary uses.

Pink Himalayan sea salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper and iron, so it does more than just make your food taste better.”

https://draxe.com/pink-himalayan-salt/

Again, it’s a matter of switching out something processed (table salt) and using something natural (Pink Himalayan Sea Salt).  It’s these small changes that make such a huge difference.

The original recipe also calls for canned-processed biscuits.  You know the kind.  You can buy them in the refrigerated section of your store.  Back in the day I used to love these, now of course I don’t eat them anymore.  Actually, I usually don’t even bother with the biscuit half of this recipe and leave it out entirely.  Today, though I had time and ingredients so I decided to try whipping up some gluten-free biscuits which actually came out very good.  Again, I made the recipe for these even healthier by using raw milk and grass-fed butter.

For the Chicken Veggie Alfredo recipe there are different paths you can take.  It’s like a choose-your-own-adventure meal.  I want to show you how you can take a recipe, and make small changes to make it healthier.  If you are short on time, then just follow the recipe below.  If you have extra time, try one of the options below.

Option One: The recipe calls for frozen veggies.  Feel free to use fresh veggies.  Remember, buy local and organic.

Option Two: The recipe calls for a container of refrigerated Alfredo sauce.  If you have a local store that makes Alfredo sauce in-house, buy that and just double-check all ingredients to make it’s gluten-free.  If not, make your own!  It will be even healthier in the long run.  If you do make your own, try using raw milk and grass-fed butter.

Option Three: Skip the biscuits!  Add more veggies and chicken to make this meal more filling.

This is a super easy healthy recipe, so have fun with it and make it your own.

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Chicken Veggie Alfredo 

(adapted from Chicken Alfredo Over Biscuits from Betty Crocker Quick & Easy Cookbook)

  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Dried Thyme
  • 1/4 Teaspoon Pink Himalayan Sea Salt
  • 1/4 Teaspoon Pepper
  • 1 lb Boneless Skinless Chicken Breasts Cut Into 1-Inch Pieces
  • 1 Bag (1 lb) Frozen Mixed Veggies
  • 1 Container (10 oz) Refrigerated Alfredo Sauce
  • 1/2 Teaspoon Dijon Mustard
  1. Heat oil, thyme, salt and pepper over medium-high heat.  Cook chicken in oil mixture, stirring occasionally until no longer pink in the center.
  2. Stir in remaining ingredients.  Reduce heat to medium.  Cook 5 to 6 minutes, stirring occasionally, until hot.
  3. Serve.

Gluten-Free Drop Biscuits

(adapted from https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WVaApYUpDYU)

  1. Preheat oven to 425°F.
  2. Mix together the flour, salt and baking powder.  Using a cheese grater, grate the butter so it is easy to work with and incorporate into the flour mixture.  Mix well.
  3. Stir in the milk.  Make sure the flour mixture is well moistened.  If needed, add a little more milk.  Start forming the dough into a ball.
  4. Break off little pieces of dough and form into small to medium size balls and drop onto a cookie sheet lined with parchment paper.
  5. Bake 10-14 minutes or until done depending on how thick your biscuits are.

**Don’t have baking powder?  Don’t worry.  It’s actually really easy to make baking powder.  This is a trick I learned from my husband.  You can easily make baking powder from two ingredients: baking soda and cream of tartar.  Mix together 1 teaspoon baking soda with 2 teaspoons of cream of tartar.  This will give you about one tablespoon of baking powder.

And that’s it!  An easy meal with three different options to make it even healthier.  If you try this recipe, let me know what you think.  I don’t make it all that often, but if I have time and want to whip up a treat, this is my go-to.  And don’t forget, it’s the small little swaps that help make the recipe healthier.  Have fun!

This is my own personal review and I have not received any compensation for it.  Follow me on BlogLovin and Instagram.  And M.U.D. now has a store!  Show everyone that you are living your M.U.D. Life and making Mindful Unique Decisions everyday!

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