When the trinity is almost browned, add the marinated chicken tender cubes, and cook for a few minutes on each side, until cooked throughout. The chicken should release some water while browning. If it does not add, add about ⅓ cup of gluten free chicken broth or water, and cover for a few minutes until the added liquid reduces by about half.
Add the garlic to the skillet. . Cook for 1 additional minute. Pour the steamed broccoli florets into the skillet, and toss to combine.
Pour the butter into a saucepan. When melted, add the tapioca flour and stir until a blond roux is achieved.
Use a spoon to transfer about 2 to 3 tablespoons of the pan drippings from the cast iron skillet into the saucepan.
Stir until the drippings are well-combined into the roux.
Add the milk and cheeses. Cook until almost all of the cheese melts. Season with SP&C, if desired.
Pour the cheese sauce and the cooked GF pasta into the cast iron skillet. Stir until all of the ingredients are very well-combined.
Bake for 15 minutes, or until lightly browned and bubbly, and the pasta is very tender.
Wait 5 minutes before serving.
You can also use cubed chicken breasts or boneless, skinless chicken thighs in this recipe.