Seared chicken breast with a creamy garlic parmesan sauce tossed through gluten-free farfalle pasta.
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| prepPreheat oven to 165°F / 74°C for holding cooked chicken (optional) | |||||||||
| 30 ml olive oil | Pound chicken, season both sides | Heat oil, sear chicken 5 min per side | Cover, cook 10–12 min until 165°F / 74°C | Slice chicken, stir into pasta with salt & garlic powder | Serve | ||||
| 680 g chicken breast | |||||||||
| 1 1/2 tsp paprika | |||||||||
| 1 1/2 tsp oregano | |||||||||
| 1 tsp garlic powder | |||||||||
| 1/2 tsp thyme | |||||||||
| 1/2 tsp black pepper | |||||||||
| 1/2 tsp salt | |||||||||
| 340 g gluten-free farfalle pasta | Boil pasta al dente | Toss in pasta, add pasta water 1 tbsp at a time | |||||||
| 60 g butter | Remove chicken, melt butter in pan | Add shallots, garlic powder & Italian seasoning, simmer 1 min | Stir in flour, scrape pan bottom | Pour in broth & cream, whisk until smooth | Stir in parmesan until melted | Simmer, stirring occasionally, until desired consistency | |||
| 2 tsp dry shallots | |||||||||
| 2 tsp Italian seasoning | |||||||||
| 120 ml chicken broth | |||||||||
| 15 g gluten-free 1:1 flour | |||||||||
| 720 ml heavy cream | |||||||||
| 340 g shredded parmesan | |||||||||
| 60 ml pasta water | |||||||||
| 1/2 tsp salt | |||||||||
| 1 tsp garlic powder | |||||||||
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