Creamy Chicken & Mushroom Pasta with Gluten Free Tagliatelle
Ingredients
This Creamy Chicken & Mushroom with Gluten Free Tagliatelle recipe is one of the easiest, yet most comforting and delicious,...
- In a 12-inch skillet, cook oil, garlic and ground chicken on medium-low heat until the meat begins to brown.
- Add mushrooms, butter, parsley, salt, and black pepper and cook covered until the mushrooms are soft. Depending on how thickly you have sliced your mushrooms, that can take from 5 to 10 minutes. Let the mixture brown and stick to the pan, but if it starts to burn, add a little water.
- Add wine and cook uncovered until the wine evaporates.
- Add milk and chicken stock and let come to a boil. Add thyme.
- Add the gluten free tagliatelle nests to the pan, pressing gently to submerge in the liquid.
- Turn the heat to low, cover the skillet, and cook for 5 minutes. Uncover, and using a fork or wooden spoon, gently begin to unravel the noodles. Cover and cook for 10 minutes, maintaining a nice simmer and stirring occasionally, until the pasta is cooked. Turn off heat. Discard thyme.
- Add the cheese and serve right out of the skillet.