This started out as one thing but since I didn’t have the wine for the original recipe I just made mac and cheese! Gluten-free, of course! I used chicken off a roaster so just use some leftovers and fry up some breasts and cut them up into bite sized pieces.
1 cup cut up cooked chicken
2 cups gluten-free noodles (I used quinoa corkscrew pasta)
1/2 8 oz package cream cheese
3 tbs sour cream
1 cup chicken broth
1/2 cup romano cheese
1/4 cup prosciutto
3 garlic cloves – chopped
Prepare your pasta according to the package. Set aside.
In a large skillet heat a tsp of olive oil. Add the garlic. Saute until fragrant – about 2 minutes – set aside. In the same pan, without adding more oil, do the same with the prosciutto. Saute until crispy – 2 or 3 minutes – set aside.
To the grease left over from the prosciutto, add the chicken broth. Let simmer on medium for 5 to 6 minutes. Add the cream cheese and sour cream. Let the cream cheese melt into the chicken broth and allow to simmer until well combined. Add the romano cheese and stir until melted. It should create a thick sauce. Add the prosciutto and garlic back to the pan.
Toss in the noodles and chicken and mix thoroughly until noodles are coated with cheese sauce. Done! A nice fruity red goes well with this dish. Try a blend!