Creamy Chicken & Mushroom Spaghetti
This is a delicious, comfort food that I like to make with my new favorite gluten free spaghetti, which is made by Muellers. The kids always gobble it up, and it is a great recipe to introduce to a child who isn’t mushroom friendly. The mushroom flavor that incorporates into the sauce is mouthwatering.
1 package gluten free pasta, cooked according to its directions
1 lb. boneless, skinless, chicken breasts, trimmed, and cut into bite sized pieces
12 medium sized white mushrooms, cleaned and sliced
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. gluten free flour
1 c. chicken broth
1 c. heavy cream
1 tsp. salt
1 tsp. pepper
shaved parmesan cheese
In a large saucepan, over medium heat, melt the butter and add the chicken and the mushrooms. Cook them for about twenty minutes, stirring often, until a great deal of the liquid has cooked off. Sprinkle them with the flour and continue cooking, stirring constantly, for two minutes. Add the chicken broth, salt, garlic, and pepper and continue cooking for ten more minutes, stirring occasionally. Reduce the heat to low, add the cream. Continue cooking on low for five more minutes, stirring occasionally. Remove the sauce from the heat and add the prepared pasta. Top with shaved parmesan cheese and enjoy!