Like my vegetarian version, this chicken GF pasta dish is lighter in calories than many other Alfredo dishes, yet it combines the rich flavors of Gouda cheese with a crisp, dry white wine, mushrooms and asparagus. Finish it off with a touch more Gouda and some fresh parsley and you’ve got a tasty dish perfect for company or your family!
- chicken breasts - 4 skinless/boneless
- olive oil - 1 Tablespoon
- garlic - 1 1/2 Tablespoons (minced)
- onion - small (finely chopped)
- mushrooms - button, cremini or shitake - 8 oz. (thinly sliced)
- asparagus - 12 oz.
- organic chicken broth - 2 1/2 cups
- dry white wine - 3/4 cup
- Gouda cheese - *6 oz. cubed or grated (more for topping)
- GF flour mix - 2 Tablespoons
- pepper - 3/4 teaspoon
- broadleaf parsley - 2 Tablespoons (chopped)
- GF pasta - 12 oz.
Wash and cut the asparagus into 1" pieces. Remember to cut off and discard the tough part of the stems!
On a separate cutting board, cut the chicken into bite-size pieces. Remember: You never want to cut raw meat and vegetables on the same board!
Put a pot of water on to boil the asparagus and another pot on for the GF pasta.
When the water is boiling under the pasta pot, cook the pasta as directed, drain and set aside. I like to use GF Penne for this, but you may choose another.
In a very large skillet, measure the oil, garlic and onions and saute for a minute or so. Add the bite-size chicken pieces and cook until tender. If you like, you may brown them slightly. Then either remove the chicken to a bowl during the next step, or push it to one side of the skillet.
Turn the flame down and sprinkle 2 Tablespoons GF flour mix into the skillet. Add the broth a half a cup at a time, stirring until it's mixed well, with no lumps.
Then return the chicken to the skillet, add the wine and thinly sliced mushrooms and simmer on low to medium heat for approximately 10 - 12 minutes. The sauce should thicken up a bit as the wine cooks off.
If it's not thick enough to your liking, scoop out a bit of the broth (into a bowl) and stir 1/2 Tablespoon GF flour mix into it until it's smooth before adding it back into the skillet. Allowing it to simmer and thicken some more.
When the pot of water is boiling, add the asparagus pieces. Cook for approximately 4 -5 minutes (or until tender). Drain immediately and add to the mushroom/wine sauce.
Turn the heat down low and add the grated or cubed (smaller cubes will melt easier and faster). Do not allow sauce to boil. Stir through, then add the pepper. Taste and add salt (if necessary). Toss the cooked GF pasta into the sauce and mix together.
If the pasta seems too dry, add up to ¼ c. more chicken broth to loosen up the sauce.
Plate and then top with more shredded/grated Gouda cheese and some fresh parsley. I like to use Italian broadleaf. The texture is nice and it adds an additional layer of flavor to the dish. Serves 6