Gluten Free Chicken Alfredo

Serves 4

Ingredients:
(use organic ingredients whenever possible)

1 tbs extra virgin olive oil
2 chicken breasts (local if possible
1 lemon
1 tbs of oregano
1 tbs of basil
salt and pepper

1/8th cup of grassfed butter
1/8th cup of tapioca flour
2 cups of whole milk
1 cup fresh grated parmesean
1 lemon (divided)
2 cloves of garlic
1/2 tsp sea salt (plus more if needed, to taste)
pepper to taste
1 tbs basil
1 tbs oregano
1 small onion finely chopped (optional)
1/2 cup broccoli florets
3.5 cups of gluten free pasta of choice

The Method: 
I baked the chicken for half hour at 350C uncovered, tossed in olive oil, basil, oregano and salt and pepper, and then chopped and added to the sauce at the end. You could fry them or cook however you prefer but I found it easiest to bake the chicken so I could prepare the sauce while it cooked (also I just prefer baking over frying). Preheat a medium sized saucepan to med low. Grate your Parmesan and squeeze half lemon over the cheese and set aside. Add butter and melt, then whisk in tapioca flour and continue to whisk for 1-2 minutes (don't let burn). Add 2 cups of milk and continue to whisk for 5-7 minutes until the sauce 'fluffs up' (you will know when this happens it will suddenly be thick and creamy like a sauce should be, but be patient it will take a few, don't turn up the heat it will burn quickly). Add the oregano, basil, garlic, salt and pepper, and the Parmesan, and squeeze the last half of lemon into the sauce, stir until cheese has melted. Add the chopped onion and broccoli, and diced chicken and continue to cook on med-low. Cook pasta according to package ingredients, strain, and toss into sauce when the onion and broccoli are desired tenderness, and whoila! Enjoy!

Now since I don't eat grains, and the gluten-free pasta was corn based (apparently GMO free according to the package, but who can really be sure, and I am also dairy intolerant and can only handle very, very little (I eat grass fed butter the bulletproof way but that's my exception). I decided to have a salad instead of the Alfredo. Now I don't usually eat chicken because I think it's better to stick to local red meat, but tonight I made an exception, the chicken we ate was from the local butcher but it's grass fed and non-organic. My basic explanation for why I usually choose red meat over poultry is the omega 3 to 6 ratio in poultry isn't ideal compared to red meat and has mostly mono unsaturated which when cooked renders oil unhealthy, unless it is organic and free range but that is very difficult and expensive to find especially in my northern region, maybe even impossible.