Mushroom Chicken Pasta – Cream sauce

My gluten free adaptation of Whole Food’s Sour Cream Chicken and Mushroom Pasta


Ingredients: (makes 4 servings) 

– 3/4 pound of chicken tenders
– 1/3 cup gluten free flour
– Salt and pepper to taste
– 1 tablespoon butter
– 1 tablespoon extra virgin olive oil
– 1/4 teaspoon garlic
– 1 cup sour cream
– 1 cup chicken broth
– 2 cups sliced mushrooms 
– 1 pound of your favorite gluten free pasta (I used Quinoa Ancient Harvest here)


Directions:

Salt and pepper chicken breasts, and dredge them in gluten free flour. Melt butter in a skillet with olive oil and add chicken and brown on all sides, once fully cooked stir in garlic (don’t let it burn). Once garlic is cooked, add in broth,  sour cream,  and mushrooms. Cover and simmer on low heat for 20 to 30 minutes. In the meantime, cook your gluten free pastato your liking and strain. Stir your pasta into the sauce while it’s still hot. Then, enjoy!

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