Posted on March 5, 2013 by Webdev
- 12 oz. gf fettuccine, broken into 2″ pieces
- 4 chicken boneless, skinless chicken breast halves, cut into 1 inch pieces
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 1 cup chopped onion
- 8 oz. mushrooms, sliced
- 2 teaspoons gf Worcestershire sauce
- 1 cup gf Chicken Stock
- 1/2 cup sour cream
- Garnish: fresh thyme or chives, chopped
Cook the gf fettuccine in a large pot of boiling, salted water until al dente. Drain and rinse under hot water. Set aside.
In a medium bowl, toss the chicken pieces with the paprika, thyme, salt, and freshly ground black pepper.
Heat the butter and olive oil in a large, deep skillet over medium high heat. Add the chicken to the skillet and cook, stirring frequently, until lightly browned and just cooked through, about 5 minutes. Transfer the chicken to a plate and set aside. Add the onions to the skillet and saute for about 2 minutes. Add the mushrooms; saute for 5 minutes or until they have released their liquid. Return the chicken to the pan and add the Worcestershire sauce and chicken stock. Bring to a boil then reduce heat, cover and simmer for 5 minutes. Take off the heat and stir in sour cream. Adjust seasonings to taste with salt and freshly ground black pepper. Stir in the noodles. Divide among dinner plates and garnish (if desired) with fresh chives or fresh chopped thyme.
We used Tinkyada’s gf fettuccine in this recipe (www.tinkyada.com).
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