Another recipe I took from Cooking Light magazine. They’re on a roll with recipes I can modify to suit my dietary restrictions – including being gluten-free! I halved the recipe for two people and left out the evaporate milk the recipe called for – which was 1 12 oz can – so feel free to add that in if you want to! It was fine without it.
5 oz cooked quinoa spaghetti (or linguini if you can find it)
1 tbs butter
1/8 cup gluten-free oat flour
1 1/4 cups chicken broth
1 oz cream cheese
1 shallot – chopped
6 garlic cloves – chopped
pepper – to taste
2 tsp thyme
2 chicken breasts – cooked and shredded
1/3 cup white wine
2 oz Romano cheese – shredded
2 plum tomatoes – chopped
Heat oven to 350, cook pasta and drain, and brown your chicken breast in a skillet and shred or chop it into small bite sized pieces. Or to save time, use leftover chicken!
In a medium sauce pan, melt butter and add the flour. Stir until combined with a fork or whisk and continue to stir together for 1 minute. Add the chicken broth (and evaporated milk if using). Allow to simmer on low for 5 minutes then add the cream cheese and some pepper. Remove from heat and add the Romano cheese. Stir until smooth.
In a skillet over medium heat, add the shallot, garlic and tomatoes. Saute for 1 to 2 minutes, until shallots are somewhat translucent. Add the thyme and the wine. Simmer 3 minutes. Add this mixture to the chicken broth mixture and add your chicken pieces.
Combine this with your pasta in an oven proof pan. Bake for 30 minutes or until the top is somewhat browned. If you have some extra cheese, add it to the top for a nice, crusty top!
Try a nice chardonnay to cook this dish with and have a glass with your dinner!