Recipe of the Week – Sautéed Chicken with Garlicky Pasta

By on October 8, 2018

We love to entertain guests but there are only so may opportunities during the weekend with our busy schedules. That leaves weeknight entertaining, but who has time for a fancy dinner after work? Sautéed Chicken with Garlicky Pasta comes together quickly and is perfect for a “Sunday dinner” any night of the week. Serve with a green salad and invite some company for dinner on a weeknight!
Start by heating some olive oil in a saucepan over medium high heat. Season four chicken cutlets with salt and pepper and cook for about 5 minutes per side.

While the chicken is cooking slice half of a red onion, a small package of baby bella or white mushrooms, four cloves of garlic and about one tablespoon of fresh thyme. Take two or three tomatoes and core then slice them thinly. Dispose of the seeds and juice that result.

Remove the chicken and keep it warm (I usually put it on a plate and stick it in the microwave to get it out-of-the-way). Add a little more olive oil to the pan if necessary. Toss in the mushrooms and onion and saute until soft. Meanwhile start a pot of water to boil for the pasta. Cook two ounces of spaghetti per person according to package directions.

Add garlic, thyme, and tomatoes and cook until tomatoes are heated through.

Pour two cups of chicken broth into the pan and scrape up any browned bits (this is called deglazing). Make a slurry by mixing one tablespoon of gluten-free flour with two tablespoons of water and add to the pan along with one teaspoon of Dijon mustard. Add the chicken and any juices on the plate back into pan and allow the sauce to thicken. Taste and adjust the seasoning if needed.

Portion out the spaghetti on plates and top with sauce and chicken. If you really want to get fancy, sprinkle some chopped parsley on top or a little parmesan cheese.

Sauteéd Chicken with Garlicky Pasta

  • 1 T olive oil, plus a little more
  • 4 chicken cutlets
  • 1/2 pound white or baby bella mushrooms, sliced
  • 1 small red onion, sliced
  • 2-3 tomatoes, cored and sliced
  • 4 cloves of garlic, minced
  • 1 T fresh thyme, chopped
  • 8 oz gluten-free spaghetti
  • 2 C chicken broth
  • 1 T gluten-free flour blend
  • 1 t Dijon mustard
  • 1/4 c fresh parsley, chopped (optional)
  • 4 T parmesan cheese (optional)

Season chicken with salt and pepper. Heat oil in a saucepan over medium high heat and saute chicken about 5 minutes on each side. Place chicken aside and keep warm.
Cook pasta according to package directions.
Add a little additional oil to pan and saute mushrooms and onion until soft. Add garlic, thyme, and tomatoes and heat through.
Deglaze the pan with chicken broth and add a slurry of flour mixed with 2 T of water. Stir in Dijon and allow sauce to thicken. Taste sauce and adjust seasonings if needed.
Top with parsley and parmesan, if desired.

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