Gluten free italian thai chicken

gluten free chicken

So I haven’t posted this yet because I couldn’t come up with a name for it. Italian Thai Chicken, maybe? I don’t know. It’s a nameless chicken. Basically, I’ve been experimenting with coconut milk based sauces and this is one of my success stories. Sort of an alternative to a wine or cream based sauce like marsala or alfredo.

Ingredients:

( makes 2 to 3 portions – depending on how hungry you are )

– 2 large chicken breasts, butterfly cut
– 1/2 bundle of asparagus (10 stalks or so), cut into fourths
– 1 overfilled cup cherry tomatoes (1/2 pint)
– 1 1/2 cups coconut milk (i like full fat, reduced fat works well too, it’s just a little less creamy)
– 2 cups chopped mushrooms (I used button)
– 1/2 tsp chopped garlic
– Hot pepper flakes, to taste

Directions:

– Roll chicken breasts in salt and pepper, and sautee chicken in 1/2  cup coconut milk, keeping a tight lid on your pan so that the moisture is locked in
– Flip chicken after 5 minutes or so (when the top edges start to turn white)
– Let the coconut milk boil down so there is only a bit left in the pan, and add chopped garlic.
– Let garlic sizzle/begin to brown (less than a minute!), then add next  1/2 cup of coconut milk
– Add asparagus, cherry tomatoes and mushrooms
– Keeping the lid on, let veggies and chicken continue to cook, stir occasionally so everything cooks evenly
– Add the last 1/2 cup of coconut milk and let it all simmer – with out lid this time

Pasta:

I used thai rice noodles for this recipe, they cook a bit differently than italian-styled  pasta.

– Bring water to a boil
– Once boiling toss in noodles
– After a minute or so turn off the water, let the noodles sit in the hot water, stir occasionally
– Once the desired texture is reached, strain and spray quickly and toss into pan with the rest of your meal – stir thoroughly
– Add hot pepper flakes if you like things spicy
– Enjoy!

A few notes about the pasta:

If using brown rice pasta I recommend straining and then spraying it quickly with warm water to reduce slimy texture
Thick rice noodles take longer to cook than the thin noodles – so let the water boil for an extra minute or so before shutting off the heat.

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