Creamy Chicken & Mushroom Pasta with Gluten Free Tagliatelle
Recipes
This Creamy Chicken & Mushroom with Gluten Free Tagliatelle recipe is one of the easiest, yet most comforting and delicious,...
Creamy Chicken & Mushroom with Gluten Free Tagliatelle Pasta
Ingredients
- 2 tablespoons jovial Reserve Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1 pound ground chicken (or turkey)
- 1 pound mushrooms, cleaned and cut in ¼-inch slices (a mix with some wild mushrooms is nice)
- 2 tablespoons butter
- 1 tablespoon parsley, minced
- ½ teaspoon salt
- Black pepper to taste
- 2 tablespoons dry white wine
- 3 cups whole milk
- 3 cups chicken stock (or bone broth)
- 2 small sprigs of thyme
- 1 box jovial Brown Rice Egg Tagliatelle
- ½ cup Parmigiano Reggiano, grated
Instructions
- 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.
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