Chicken with crispy sage, mushrooms, and creamy pasta (low FODMAP)
45 minutes • Gluten-free • Low FODMAP • Serves 4 • Crispy sage and creamy pasta are a wonderful combination in this quick and delicious chicken recipe. This is easy enough to make for a weeknight dinner or plate and serve this for guests. They’ll love it.
INGREDIENTS:
1 pound gluten-free pasta
2 boneless chicken breasts, sliced in half horizontally
1/3 cup gluten-free flour
4 tablespoons garlic-infused olive oil
4 tablespoons salted butter
12 fresh sage leaves
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup fresh-squeezed lemon juice
1 tablespoons capers drained
FOR THE PASTA:
2 tablespoons garlic-infused olive oil
4 cups oyster mushrooms, chopped
2 tablespoons fresh thyme leaves
1 pound gluten-free pasta
1/3 cup lactose-free whole milk or heavy cream
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated manchego cheese
DIRECTIONS:
Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook for 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized for 3-5 minutes. Reduce the heat to medium. Add the thyme, and a pinch each of salt, and pepper.
Pour in the milk or cream and 1/2 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce is creamy.
To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Add a sprinkle of grated parmesan.
Enjoy!
Original recipe inspired by Tieghan Gerard, Half Baked Harvest
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