Not the most inexpensive dish, but that is why I make my sister buy the expensive ingredients :)
1/2 pound of Chanterelle mushrooms, wiped of with a dry towel and cut, not diced...just a rough chop
1 pound of your favorite gluten free noodles, mine is Manini's of Seattle, link provided at the end of recipe)
2 chicken Breast
5 table spoons of butter
3 gloves of garlic, one smashed, 2 diced
1 tablespoon of olive oil
2 tablespoons of fresh parsley
1 table spoon of lemon juice
Shaved Parmesan for garnish
Salt and pepper to taste
Add the olive oil, and one table soon of butter to a deep skillet, brown chicken on both sides, about 8 minutes each side on medium high heat. tke chicken out and put to the side under foil, while chicken is cooking you should get a pot and start to bring this to a boil, putting salt to season the noodles. Follow the directions on the package, DO not over cook, gluten free noodles are not very forgiving of this mistake. Then in the pan that the chicken was cooked, add one tablespoon of butter and mushroom and saute, you don't want to cook them too long to where they are mush 6-7 minutes then add remaining butter. Cut chicken into cubes, add to pan. Take remaining butter and add to pan, with 1'4 of the pasta water to thicken the sauce. Strain noodles and add to the skillet, turn in the sauce and chicken....salt and pepper to taste, add parsley, and Parmesan...Enjoy!!
Some of the best gluten free noodles, going to try their bread in a few weeks!!
http://maninisglutenfree.wordpress.com/
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