Gluten Free Pasta Milano with Chicken in Creamy Sauce – Italian Recipes Gluten Free Habit Cooking (VIDEO)

This Pasta Milano is a delicious pasta dish with a flavorful creamy garlic sauce topped with seasoned chicken and parmesan. I know that there are a lot of ingredients in this recipe, but trust me…it’s so worth it!

RECIPE:
PASTA MILANO

Ingredients:
For the Chicken:
A few Tbsp. olive oil
1 tsp. garlic powder
½ tsp. salt
1 tsp. black pepper
4 boneless, skinless chicken breasts
½ cup gluten free flour mix*
1/2 cup milk

For the Cream Sauce:
1 cup chicken broth
4 Tbsp. butter
½ tsp. red pepper flakes
½ tsp. ground black pepper
1 head of garlic, roasted and mashed
1 small jar sun-dried tomatoes
1 quart heavy cream
2 Tbsp. fresh basil, chopped
1 bunch green onion, chopped (about ½ cup)
½ tsp. salt

Other:
12 oz. gluten free pasta (I like penne or bowtie for this recipe, but pick your favorite)
Parmesan cheese to top

Getting Ready:
1. Roast the garlic, then mash up a little until creamy
2. Drain and finely chop sun-dried tomatoes
3. Finely chop basil and green onion
4. In soup bowl, mix together GF flour, garlic powder, salt, and pepper. Set aside.
5. Trim fat off chicken. Wash and pat dry.
6. Pound chicken until even (about ½ in. thick)
7. Pour ½ cup milk into soup bowl for dipping chicken.
8. Dip each piece of chicken into milk, and dredge through flour mix to coat. Refrigerate.
9. Put a large pot of water on to boil for the pasta.

Directions:
Step 1 – Sauce
1. In large saucepan or sautee pan over low heat, melt butter, add garlic, and cook for 30 seconds.
2. Add tomatoes, red pepper , black pepper , salt, and chicken broth
3. Increase heat to medium. Bring to boil.
4. Reduce heat and simmer uncovered until tomatoes are tender (about 7 minutes).
5. Add cream and bring to a simmer, stirring.
6. Reduce heat to low. Add basil and green onion.
7. Simmer on low until sauce thickens slightly, as you start Step 2.
8. After simmering 5 minutes or so, if your sauce is not as thick as you would like, you can add a little cornstarch slurry as a thickener. (see below)

Step 2 – Pasta
1. Put pasta into boiling water and cook just until al dente
2. Drain when done
3. As pasta is cooking, move to Step 3

Step 3 – Chicken
1. In a large skillet, warm the oil over medium heat.
2. Cook chicken until golden brown, fully cooked, and no pink remains inside. (about 7 minutes each side, but this depends on thickness of chicken).
3. Transfer to cutting board, slice each piece into 5-7 strips.

Step 4 – Serve!
1. Gently stir pasta into cream sauce when sauce has thickened, and then transfer to serving dish.
2. Lay sliced chicken on top of pasta and finish with freshly grated parmesan cheese.

Enjoy!

HOW TO ROAST GARLIC:
1. Preheat oven to 400 ̊
2. Peel the cloves of garlic
3. Place garlic on a square of aluminum foil
4. Wrap up foil and twist tight at top to keep steam inside
5. Place in oven and bake for 20-30 minutes or until soft and tender
6. Be careful when opening foil, as hot steam can rush out

HOW TO MAKE A CORNSTARCH SLURRY:
Simply put 1 tbsp. water and 1 tbsp. cornstarch into a small glass or measuring cup. Mix well.
To thicken sauce, add a little of this slurry and stir. Wait a few minutes and if necessary, add more slurry, just until sauce is thick enough.
Do Not Add Cornstarch Directly to Your Sauce!! Only add it as a slurry or you will most likely ruin your sauce.

GLUTEN FREE FLOUR MIX
Ingredients: (mix the following ingredients together)
1/3 cup tapioca starch
2 cups white rice flour
2/3 cup cornstarch
1 tsp. xanthan gum