This will feed a large group, with very little more work than for a small family dinner.
So good, so easy, what could be better! My family loved this.
¼ cup butter
1 large onion, diced
1 ½ teaspoons minced garlic
? cup rice flour (enough to absorb the butter and liquids, to thicken milk and stock)
3 cups chicken stock
3 cups whole milk
2 cups Parmesan cheese
salt to taste
4 cups diced cooked chicken
Put butter in a large skillet or pan. Once melted, add onions and garlic and cook until translucent over medium low heat. Stir in flour to coat onions and absorb butter. Once thoroughly combined, add the chicken stock and turn the heat up to medium. When the chicken stock thickens, add the milk and stir to prevent scorching. When completely combined and thickened to desired consistency, add parmesan cheese and chicken. Once the cheese is melted and incorporated into the sauce, add enough salt to your liking. Serve over gluten-free noodles of your choice.
|Tags||alfredo chicken chicken stock garlic milk parmesan cheese pasta|