I have had this recipe since university.  I stopped making it for years and realized that minor modifications would make this gluten free.  This is a family favourite now. Even parents love this one!

Chicken Diane

Makes 4-6 servings.

One box gluten free Catelli or Barilla Penne
1/2 cup unsalted butter
1 TBSP + 2 Tsp Cajun seasoning
3/4 lb boneless skinless chicken breast (cut into 1 inch cubes)
3 cups sliced Cremini mushroomsm
1 bunch green onions sliced
3 TBSP dried or Fresh parsley
1 tsp garlic
1 cup chicken stock Knorr stock Boullon
Cook pasta. I generally cook for a minute longer than the instructions on the box or its too chewy. Rinse with hot and then cold water.
Melt 4 TBSP of the butter in a bowl and add the Cajun seasoning. Combine the chicken in. Heat a large skillet over medium high heat until hot. Add the chicken and brown and cook through.  Add mushrooms and cook for 2 minutes.
Add green onions, stock, parsley and garlic. Cook until the sauce is boiling rapidly.
Add the remaining butter and melt in. Cook 3 minutes and then add the cooked pasta and make sure it’s warmed through.

 Mix well and serve immediately.

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