I sort of created this recipe using my own method for making enchilada sauce. I made the sauce into a dip because I always want to dip my chips in it! Serve with Fritos® or tortilla chips. Also delicious in tortillas.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) box Barilla Gluten Free Penne
- 4 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken thighs
- 1 Vidalia onion, cut julienne style
- 1 red bell pepper, cut julienne style
- 6 domestic mushrooms, quartered
- 3 cloves garlic, chopped
- 1 tablespoon Cajun seasoning
- ½ cup dry white wine
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- Salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Meanwhile in a hot skillet, brown the chicken in olive oil over high heat for approximately 5 minutes. Add onion, bell pepper, mushrooms, garlic and Cajun seasoning and saute for 3 additional minutes. Stir in wine then season with salt and pepper; reduce liquid by half.
- Add cream and bring to simmer.
- Meanwhile, cook pasta according to package directions.
- Drain and toss with sauce and stir in cheese before serving.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 8 g |
| Sodium | 415 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I am just getting into eating Gluten Free because my girlfriend is Celiac, OMG! this was an amazing dish. The flavor profiles from it were amazing. My girlfriend also has issues from eating Mushrooms, so I substituted Asparagus instead. I will defiantly make it again.
Amazing! Triple the mushrooms.
Looks tasty !!!
Quick and easy to make. Delicious, too! The chicken and pasta flavors were enhanced with the red peppers, mushroom, onion combo. The sauce was very tasty but runny and not enough. Next time I will double the sauce and try thickening it up a bit with some flour or corn starch. Thanks for a great recipe, Barilla!