Gluten-Free Chicken and Mushroom Cream Pasta
Ingredients
- 8 oz Gluten-free pasta
- 1 lbs Boneless, skinless chicken breasts Diced
- 8 oz Sliced mushrooms
- 2 Cloves of garlic Minced
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 tbsp Olive oil
- 1 tbsp Thyme
- Salt and pepper To taste
Instructions
- Cook pasta according to the packageinstructions. Set aside after draining.
- In a large skillet, heat the olive oil over mediumhigh heat. Add the chicken, mushrooms, andgarlic, and cook until the chicken is brownedand the mushrooms are tender.
- Stir in heavy cream, Parmesan cheese, andthyme, and bring to a simmer. Cook for 2–3minutes or until the sauce thickens
- Season with salt and pepper to taste.
- Toss in the cooked pasta to coat with the sauce.
- Serve hot and enjoy your gluten-free chickenand mushroom cream pasta.
Notes
NUTRITIONS VALUE
(Per serving):
Calories: 577
Fat: 34 g
Saturated Fat: 18 g
Cholesterol: 145mg
Sodium: 345mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 3g
Protein: 29g