Name: Creamy Lemon Chicken over Gluten-Free Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 Cup All-Purpose Gluten Free Flour (I use Bob's Red Mill GF 1-to-1 Baking Flour); 2-3 Tbsp Olive Oil (I use the lighter Olive Oil, so it doesn't interfere with the flavors); 1-1 1/2 lbs Chicken Tender (you can really use any cut of chicken, but I usually prefer Chicken Tenders for ease and convenience); 1 1/2 tsp Garlic, minced (I use the already minced garlic in a jar); 1/4 Cup Low Sodium Chicken Broth (You can also use Vegetable Broth); 3/4 Cup Heavy Cream (or Half & Half); 1/2 Cup Parmesan Cheese, grated (Fresh is much better here); 1 Large Lemon (Zest & Juice); Salt & Pepper (to taste); 3 Large Handfuls (Baby Spinach (optional)); Basil or Parsley (for garnish); 12 oz. box Gluten Free Pasta

Creamy Lemon Chicken over Gluten-Free Pasta

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This recipe has quickly become one of our favorites! It's so quick and easy to make, but tastes like you've been in the kitchen for hours 😉 Serve with a fresh garden salad and you're good to go! As usual, I found this recipe in The Pioneer Woman's collection and made a few simple changes to make it Gluten-Free and allergy-friendly for my family.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Dish

Cuisine American

Servings 6 Servings

Ingredients

½ Cup All-Purpose Gluten Free Flour I use Bob's Red Mill GF 1-to-1 Baking Flour
2-3 Tbsp Olive Oil I use the lighter Olive Oil, so it doesn't interfere with the flavors
1-1 ½ lbs Chicken Tender you can really use any cut of chicken, but I usually prefer Chicken Tenders for ease and convenience
1 ½ tsp Garlic, minced I use the already minced garlic in a jar
¼ Cup Low Sodium Chicken Broth You can also use Vegetable Broth
¾ Cup Heavy Cream or Half & Half
½ Cup Parmesan Cheese, grated Fresh is much better here
1 Large Lemon Zest & Juice
Salt & Pepper to taste
3 Large Handfuls Baby Spinach (optional)
Basil or Parsley for garnish
12 oz. box Gluten Free Pasta You can use any type of GF Pasta of your choice, but I have found that GF Spaghetti, Fettuccine or Capellini work best

Instructions

Place the flour in a shallow dish and season with salt & pepper, if desired. Set aside.
Heat the oil in a large skillet over medium heat until the oil begins to shimmer on the surface.
Meanwhile, dredge the Chicken Tenders through the flour to fully coat and shake off excess flour.
Carefully place the floured Chicken Tenders into the hot oil and cook for about 3-4 minutes on each side or until thoroughly cooked; remove the chicken and place on a plate.
While the Chicken is cooking, bring a large pot of water to boil and cook the GF Pasta according to directions; drain and set aside.
Once all of the Chicken has cooked and been removed from the pan, lower the temperature to Simmer/Low and add the Minced Garlic; cook for about 1 minute.
Carefully add the Chicken Broth and stir well.
Next, add the Cream, Parmesan Cheese, Lemon Zest and Juice stirring well to combine all of the ingredients; add salt & pepper to taste; simmer until the sauce begins to thicken (about 2-3 minutes).
Return the Chicken Tenders to the pan and cover completely with the sauce; add the Spinach, if desired, and cook for about 1 minute (or until the Spinach is wilted).
Serve over your choice of GF Pasta and garnish with Basil or Parsley, if desired.