Yield: 8-10 servings
1 package GF bow tie pasta
1 T olive oil
2 large chicken breast fillets, chopped
¾ cup chicken stock or broth
½ cup cream
1 T corn starch
¼ tsp. lemon rind, grated
¼ cup lemon juice
¼ tsp. sugar
1 T GF soy sauce
1 clove of garlic, minced
4 sprigs of parsley, finely chopped
1. Bring water to boil in large stockpot. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat oil in electric skillet. Add chicken in small batches, stir frying quickly until tender, until no longer pink. Remove from pan to a bowl.
3. In a small bowl, mix together chicken stock or broth, cream, lemon rind and juice, sugar, and GF soy sauce. Add cornstarch and stir, then add to the electric skillet. Bring to a boil, then reduce heat, stirring constantly. Continue stirring until sauce thickens.
4. Add minced garlic to chicken. Next add chicken and pasta back into pan and stir until combined. Add parsley and mix together. Remove from pan and serve while hot.
1 package GF bow tie pasta
1 T olive oil
2 large chicken breast fillets, chopped
¾ cup chicken stock or broth
½ cup cream
1 T corn starch
¼ tsp. lemon rind, grated
¼ cup lemon juice
¼ tsp. sugar
1 T GF soy sauce
1 clove of garlic, minced
4 sprigs of parsley, finely chopped
1. Bring water to boil in large stockpot. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat oil in electric skillet. Add chicken in small batches, stir frying quickly until tender, until no longer pink. Remove from pan to a bowl.
3. In a small bowl, mix together chicken stock or broth, cream, lemon rind and juice, sugar, and GF soy sauce. Add cornstarch and stir, then add to the electric skillet. Bring to a boil, then reduce heat, stirring constantly. Continue stirring until sauce thickens.
4. Add minced garlic to chicken. Next add chicken and pasta back into pan and stir until combined. Add parsley and mix together. Remove from pan and serve while hot.