Creamy Chicken Pasta Sauce
- 1 leek, small
- 2-3 cloves garlic, minced, as desired
- 1 small celery stalk, chopped
- 500g skinless chicken breasts, diced
- 500g steamed carrots, broccoli or other suitable vegetable, pureed
- 1 tablespoon oil
- salt, to season
- 1 egg, beaten
- parsley, finely chopped
- 1 cup casein-free milk of choice
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Heat the oil in a large frying pan over a medium heat. Sweat the leeks, garlic and celery until tender, then add the chicken and cook until well browned.
Add the 500g of pureed vegetables and casein-free milk.
Simmer for a further 5 minutes or until chicken is cooked through.
Season with salt before stirring in the beaten egg, then turn off the heat.
Mix the parsley through, and serve with gluten-free pasta or vegetable noodles.
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