Serves 2


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 chicken breasts, diced
  • salt and pepper, for seasoning
  • 600ml chicken stock
  • 2 teaspoons gluten free flour
  • 150g mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon thyme
  • 100ml white wine, can be substituted for more chicken stock
  • 150g gluten free tagliatelle
  • 50ml dairy free cream
  • 1 teaspoon Dijon mustard

  1. Place the olive oil in a large saucepan over a medium heat
  2. Add in the garlic, diced onion, mushrooms and chicken
  3. Saute for 5 minutes
  4. Sprinkle over the thyme and flour
  5. Season with salt and pepper
  6. Pour in the chicken stock
  7. Bring to the boil and add in the tagliatelle
  8. Simmer for 10 minutes or until the pasta is tender
  9. Pour in the white wine and dairy free cream
  10. Cook for a couple of minutes
  11. Serve

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