On days when I feel like an easy dish, like the picture below, I whip up a garlic Bechamel sauce, stir in some Parmesan, toss in any gluten free noodles I have on hand and it's heaven. When I want a dinner for company I make Chicken Fettuccine in Garlic Cream Sauce. It's so good!
Gluten Free Garlic Cream Sauce and Chicken Fettuccine recipe
- 1 pack gluten free pasta of your choice
- 4 cloves garlic, minced
- 4 chicken breasts (one per person you are serving)
- 2 cups 2% milk or heavy cream or dairy free alternative
- 1 cup homemade or low sodium gluten free chicken broth
- 1- package mushrooms, washed and sliced-opt
- 1/2 onion, diced-opt
- 3 tablespoons butter
- 4-5 tablespoons gluten free glutinous rice flour -see my Bechamel Recipe
- olive oil
- lots of fresh grated parmesan cheese
- Boil pasta in large pot until almost al dente/slightly underdone. (It will cook more in the sauce)
- While pasta boiling preheat large deep skillet to medium.
- Cube chicken to bite size pieces and season with salt and pepper
- Coat pan with olive oil and add chicken.
- Cook until chicken is almost done and lightly brown.
- Add onions, mushrooms and garlic in with chicken (careful not to burn your garlic.) Cook for a few minutes more.
- Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns a light golden color, this creates a roux.
- Mix chicken into your roux and add in the chicken stock, stir until it thickens. Sauce will be very thick. Add milk or cream slowly whisking/stirring well until your reach desired consistency.
- Taste sauce at this point and add in more salt and pepper to taste. Add some grated parmesan and stir.
- Drain pasta well and add to sauce, coating pasta with chicken and cream sauce. Simmer on low now for a few minutes, stirring often. Make sure your chicken is cooked through.
- Top with Parmesan cheese and enjoy.
- You can make this same dish by mixing about 2-3 Tbsp of cornstarch in with the cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.