Creamy Chicken & Mushroom Pasta with Gluten Free Tagliatelle

This Creamy Chicken Mushroom with Gluten Free Tagliatelle recipe is one of the easiest, yet most comforting and delicious, gluten free pasta dishes you can make. In one large skillet, you cook chicken, garlic, mushrooms and herbs, then add chicken stock, milk and jovial gluten free tagliatelle. Cover the pan and in 15 minutes dinner is on the table, topped off with grated Parmigiano Reggiano. You can easily make this recipe vegetarian by substituting jovial organic chickpeas for the chicken, and cooking them together with the mushrooms, while substituting vegetable broth or water for chicken stock.

Instructions

Cooking Gluten Free Egg Tagliatelle Like A Pro:

• Cooking time 10 minutes.
• Bring 3 quarts of water to a rolling boil.
• Add salt as desired.
• Cook pasta on high heat, stirring frequently. 
• Test for doneness, then drain.

1. In a 12-inch skillet, cook oil, garlic and ground chicken on medium-low heat until the meat begins to brown.
2. 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.
3. Add wine and cook uncovered until the wine evaporates.
4. Add milk and chicken stock and let come to a boil. Add thyme.
5. Add the gluten free tagliatelle nests to the pan, pressing gently to submerge in the liquid.
6. 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.
7. Add the cheese and serve right out of the skillet.