Ingredients

The following ingredients have 4 Servings
  • 8 ounce quinoa spaghetti
  • 1 ½ lbs boneless skinless chicken breasts (or Beyond Meat Chicken strips or tempeh cut into ½ inch pieces)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 red onion (chopped fine)
  • 2 teaspoons gluten free flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • ½ cup dry white wine ( or broth)
  • ½ cup plain Greek Yogurt (dairy or non-dairy)
  • ½ cup sour cream (or non-dairy sour cream)
  • 1 tablespoon Worcestershire sauce (gluten free)
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Cook pasta according to package directions, reserving ½ cup pasta water.
  • Heat 1 tablespoon of olive oil in a medium skillet. Cook chicken until golden brown and cooked all the way through, about 8 minutes. Remove from pan.
  • Add remaining tablespoon of olive oil to the pan. Cook red onion for 8 minutes. Sprinkle with flour, paprika, salt and crushed red pepper and stir to combine. Add white wine and pasta water and cook for 2 minutes. Add yogurt, sour cream and Worcestershire sauce and cook for 2 minutes more. Toss with pasta, chicken and parsley and serve warm with fresh ground black pepper.