1/2 pkg. (6 oz) gluten free pasta
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
1/4 cup olive oil
1 tsp. minced garlic
1 can (6.5 oz.) sliced mushrooms, drained
1 onion, sliced
1/2 bell pepper, sliced
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. thyme leaves
salt & pepper to taste
1/2 cup heavy cream
2 Tbsp. Dijon mustard
1/4 cup Parmesan cheese
Cook
pasta according to package directions.
In a large skillet heat oil on med. high heat. Add chicken and garlic. Cook until lightly browned. Add mushrooms, onion, pepper, oregano, basil,
thyme, salt & pepper. Saute until
tender. Stir in cream and mustard. Toss in noodles and sprinkle with Parmesan
cheese. Serves 8
Martha: As you can see, I've really taken a liking to the Dijon mustard! This dish is original until you get to the cream and mustard which I added. It didn't have quite enough taste. Also the Parmesan cheese I used was Kraft's seasoned in a jar. Delicious dish!!! And again, this would be good done with poultry, I have no doubt.
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