Thank goodness you can buy gluten free pasta and now there is also chickpea pasta as an alternative. The texture may not be quite the same but it means that gluten intolerant people can enjoy traditional pasta recipes. This ends up a one dish but parts of it are cooked separately. First, the chicken, which I poach in lemon juice and olive oil, and then sear. Second, the pasta, and while that is cooking I brown the onion add the mushrooms, broth, peas.
Pre-heat oven to 350 degrees F.
2 tbsp. olive oil
Juice of 1/2 a lemon
2 chicken breasts
6 oz. gluten free pasta (or enough for 4 helpings)
1 medium onion – diced
8 oz. sliced baby bella mushrooms
2 good handfuls of frozen peas
1 cup chicken broth
Line a baking tray with enough aluminum foil that it will fold over and make a parcel of the chicken.
Place chicken breast on the foil, pour over 1 tbsp. oil and the lemon juice. Season with salt and pepper. Make into a parcel and cook in over for 45 minutes.
Cook the pasta.
Remove chicken from the oven and slice.
Place 1 tbsp. oil in a skillet and when nice and hot add the chicken and sear on both sides. Remove from skillet with a slotted spoon and place on a plate.
There should be enough oil and juices left in the skillet to brown the onions – if not add a little bit more. When onions are ready place mushrooms in skillet and cook for a few minutes more.
Now put the chicken back in the skillet, along with peas, pasta and chicken broth.
Bring to a boil, turn down heat and simmer for 5 – 10 minutes.
Serve immediately.
