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