Gluten-Free Chickpea Pasta with Veggies

AD Want to make a quick and easy dinner that’s lactose free and gluten-free? You can do this while helping @ibottaapp plant one million trees through @treesforthefuture during Earth Month. Ingredients: 1 box chickpea rotini 3 cups frozen broccoli & mixed vegetables 2 tbs olive oil 1 white onion (chopped) 3 cloves garlic (chopped) 3 tbs gluten-free all-purpose flour 1 ½ cups chicken stock 1 ½ cups Darigold FIT milk 2 cups Daiya Shreds (cheddar) Pinch of salt and pepper 2 bags Perdue Short Cuts Fresh parsley to garnish Cook the pasta and frozen vegetables in the same pot of water for 2 minutes less than the pasta needs to cook. Drain. Add oil, then onion and garlic to a pan. Saute until translucent and then add flour. Stir until combined, and then slowly add chicken stock. Add milk, salt, pepper, and then 1 cup of Daiya Shreds. Pour sauce, pasta, vegetables, and chicken into a baking dish and stir to combine. Bake for 15 minutes. Top with remaining Daiya Shreds, then bake for 10 minutes. Serve. We were able to purchase other ingredients using the Ibotta app including the pasta, fresh parsley, and frozen vegetables to save even more money. “All offers were valid as of publish date. Don’t forget to check your app for details as offers change frequently and may not be available in all areas”