Following in my usual course of easy prep and quick cook time, this little recipe is a gem. I bought a Costco pack of portobello mushrooms and it was a race against the clock for my husband and I to eat them, thus they found a happy home in a bed of noodles snuggled with lean chicken breast, olive oil, and garlic. Enjoy!
2-3 Portobello mushrooms, sliced
2 cups (dry) Gluten free noodles ( I used Goldbaums brown rice noodles this time)
2 lean chicken breasts, cut into 1″ cubes
1/3 cup Extra virgin olive oil (EVOO), and 2 tbs. for cooking the chicken
2 cloves garlic
1/2 tsp. black pepper
Heat 2 tbs. EVOO in a large pan on medium heat, add garlic and sautee for 3-5 min. Meanwhile, cook gluten free pasta according to package instructions.
Add chicken to the pan with garlic and EVOO and cook thoroughly. Once the chicken has cooked, add sliced mushrooms and cook evenly for 5-7 minutes.
Once the noodles have cooked, strain and add contents of chicken/ mushroom pan. Add 1/3 cup EVOO and pepper according to taste.
Enjoy, and make your day great!