Ingredients

The following ingredients have 4 Servings
  • 8 ounces gluten-free fettuccine (or spaghetti)
  • 2 tablespoons olive oil
  • 16 ounces chicken breast
  • 1/2 red onion (chopped)
  • 1 teaspoon garlic (minced)
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups grape tomatoes (halved)
  • 2 carrots (cut into matchsticks)
  • 15 ounces baby peas (drained)
  • 1/4 cup white wine (or chicken broth)
  • 3/4 cup half and half (or quinoa cream)
  • 1/3 cup Parmesan
  • 2 tablespoons fresh thyme (chopped)

Instruction

  • Cook pasta according to package directions. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat.
  • Season chicken breast with salt and pepper. And to the pan and cook until golden brown and cooked through, about 5 minutes per side. (Depending on the size and thickness of your chicken breast.)
  • Remove chicken from the pan.  Allow to cool slightly and slice.
  • Add red onion and cook for four minutes. Add garlic and red pepper flakes and cook for one more minute.
  • Place the grape tomatoes and carrots in the pan and cook for three minutes. Add peas to the pan and cook for an additional minute.
  • Add wine or broth to the pan and cook, scraping up the brown bits, until the liquid has evaporated.
  • Stir in the cream and simmer for two minutes. Stir in Parmesan and cook until melted and slightly thickened.
  • Return the chicken to the pan and add the pasta. Stir to combine.
  • Garnish with thyme and serve warm.