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What You Need
1.5 pounds of Chicken Breast ( skinless) sliced
Pinch of Nutmeg
1/3 cup of Parmesan cheese
Salt
Pepper
1 Shallot Diced Finely
1 Cup Milk
8 ounces of cream cheese
1 Teaspoon of Dried Onion Flakes
Olive Oil
Pasta ( your choice on type and amount) perfect choice is gluten – free corn pasta
What To Do
In a large skillet heat a small amount of oil and cook chicken ( season with salt and pepper)
Set chicken off to the side
Add a little more oil – at this time heat the water in a stockpot for the pasta and cook pasta
Add shallot to skillet and cook till tender
Add all the ingredients remaining to the skillet and mix together till it becomes a sauce.
Add chicken to the sauce – reduce heat
By this time the pasta should be done – drain pasta and add to skillet.
Mix everything together.
Enjoy!
- 1.5 pounds of Chicken Breast ( skinless) sliced
- Pinch of Nutmeg
- ⅓ cup of Parmesan cheese
- Salt
- Pepper
- 8 ounces of cream cheese
- 1 Shallot Diced Finely
- 1 Cup Milk
- 1 Teaspoon of Dried Onion Flakes
- Olive Oil
- Pasta ( your choice)
- In a large skillet heat a small amount of oil and cook chicken ( season with salt and pepper)
- Set chicken off to the side
- Add a little more oil – at this time heat the water in a stockpot for the pasta and cook pasta
- Add shallot to skillet and cook till tender
- Add all the ingredients remaining to the skillet and mix together till it becomes a sauce.
- Add chicken to the sauce – reduce heat
- By this time the pasta should be done – drain pasta and add to skillet.
- Mix everything together.
- Enjoy!
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{ 3 comments… read them below or add one }
I am so going to make these! Thanks for the recipe
This is sooooooooooooooooooo good! I served it over spaghetti squash. Yum! Can’t wait for the leftovers at lunch.
I was going to go with another of your recipes for dinner but this one sounds sooo good. Think this will be a all around winner!