Gluten Free Recipe: Rattlesnake Broccoli
We got this idea from Uno Chicago Grill. They serve a dish called rattlesnake pasta, but since we like to eat gluten free, we replaced the pasta with broccoli. It’s healthier and it’s delicious!
I posted a picture of this on Facebook, and people were asking for a recipe, so here you go. (and no Diane, no rattlesnakes were harmed in the making of this recipe….) 😀
Ingredients for two servings:
- 3/4 lb skinless, boneless chicken breast (or seitan for you vegans)
- 2 large crowns broccoli
- 16 oz of Alfredo sauce
- 1 cup of pickled jalapeno rings
- 1 tbspn extra virgin olive oil
- Dash of crushed red pepper flakes
Sautée the chicken breast in a little olive oil over medium heat, turning occasionally, until cooked through (juices run clean when pricked with a fork.) Remove from, heat, dice it into 1″ chunks and set aside.
Warm the alfredo sauce in a saucepan, over medium heat until hot enough to eat, reduce to warm.
Put 2 cups of water on to boil. Rinse the broccoli crowns well and steam them for 5 minutes.
Place a steamed broccoli crown on a warm plate, add half the chicken, pour half the alfredo sauce over it. Sprinkle with jalapeños and crushed red pepper. Serve hot.