Almond-Gouda Sweet Potato Pasta with Baked Chicken
Try this Almond-Gouda Sweet Potato Pasta with Baked Chicken recipe
Try this Almond-Gouda Sweet Potato Pasta with Baked Chicken recipe
- salt and pepper to taste
- 1 tsp garlic powder
- for the sauce:
- 1 tbsp olive oil
- olive oil cooking spray
- for the rest:
- 1 tbsp vegan butter (i prefer earth balance)
- 1/4 tsp finely minced garlic
- 1 tbsp whole wheat flour
- 3/4-1 cup unsweetened almond milk
- 1/2 cup shredded gouda cheese
- 1/2 chicken breast
- 1 pinch oregano flakes
- 1 medium sweet potato peeled, blade c
- Carbohydrate 33.8660499949295 g
- Cholesterol 68.44 mg
- Fat 8.06823000132168 g
- Fiber 5.10689997354284 g
- Protein 30.8296199990411 g
- Saturated Fat 1.32161300017817 g
- Serving Size 1 1 Serving (266g)
- Sodium 296.910645832804 mg
- Sugar 28.7591500213866 g
- Trans Fat 0.631907000003003 g
- Calories 334 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Coat a baking tray with cooking spray. Place the chicken breast on the tray and drizzle with half of the olive oil. Massage the oil into the chicken and season with salt, pepper and oregano.
- Bake the chicken for 20-25 minutes. After 20 minutes, remove from oven and slice open to see if the meat is white. If it's still pink, cook for another 5 minutes. If it's white, remove from the oven and set aside. If you don't want a big slice through your chicken, take out at 25 minutes to be safe.
- While the chicken is cooking, place a large skillet over medium heat, coat with cooking spray and add in the sweet potato noodles. Season with salt, pepper and garlic powder and cook for 5-10 minutes, tossing frequently, or until noodles have softened to your preference.
- Once the noodles are done, place into a bowl or plate and cover with tin foil.
- Place a small saucepan over medium heat. Once heated, add in the butter and garlic and let fully melt.
- Add in the flour and blend completely with the vegan butter.
- Add in the milk and stir constantly until mixture thickens. Season with salt and pepper.
- Add in the cheese and keep stirring until it completely melts. Keep on the heat.
- Top the sweet potato noodles with the chicken breast.
- Give the sauce a quick stir and use a ladle or spoon to pour the sauce lightly over the noodles.
- Enjoy!
Starch gelatinization dictates the success of a cheese sauce made with unsweetened almond milk. Combining whole wheat flour with melted vegan butter creates a roux that traps fat molecules, preventing the separation that naturally occurs when low-fat dairy alternatives meet melted cheese. Whisking continuously while pouring the almond milk prevents lump formation as the temperature rises toward a simmer.
The Thermal Dynamics of Cheese Sauces and Root Vegetables
Shredded gouda contains proteins that tighten and release moisture rapidly if overheated. Adding the cheese off the direct heat source or maintaining a very low flame ensures the emulsion holds without breaking into an oily slick. Simultaneously, sweet potato noodles release internal water as they cook in the skillet over medium heat. Tossing those noodles frequently allows surface moisture to evaporate rather than pooling, which keeps the vegetables tender-crisp at the 10-minute mark rather than soggy. For the poultry component, baking at 350 degrees Fahrenheit for 20 to 25 minutes coagulates the muscle fibers just until opaque, avoiding the moisture loss associated with higher oven temperatures.
- Sauce separation occurs when heat exceeds 180 degrees Fahrenheit after the cheese is incorporated, so lower the flame immediately if the mixture begins to curdle.
- Starch retrogradation causes leftover sweet potato noodles to harden when refrigerated, requiring gentle reheating with an extra splash of almond milk to restore texture.
- Chicken internal temperature must reach 165 degrees Fahrenheit for food safety, measured via an instant-read thermometer inserted into the thickest part of the breast.
