Also, the Parmesan Cheese it calls for is just the sprinkle on kind that you put on spaghetti, which is wonderful for me because I always have this in my fridge and don't have to worry about buying an expensive block of Parmesan.
Now, I realize this is a pasta recipe and you have to buy special gluten free pasta that can be expensive and sometimes doesn't taste very good. But I have found a solution to that! Walmart now sells De Boles Rice Pasta (not the best kind, but decent)!!! And at the Centerville Walmart it's only $1.30 a box!!!!!!!!!!!!!!! I know, I know... amazing (hence all the exclamation marks)! I've also read that Target carries De Boles now, but I haven't checked.
- 1/2 lb. gluten free noodles
- 1 lb. boneless skinless chicken breasts, cut into strips
- 1-1/4 cups fat-free reduced-sodium chicken broth
- 4 tsp. cornstarch
- 4 oz. (1/2 of 8-oz.) Cream cheese (or Neufchatel Cheese), cubed
- 3 Tbsp. Grated Parmesan Cheese, divided (2 T and 1 T)
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- Optional: Cooked vegies to add in, so it can be a one skillet meal. We love tomatoes, carrots and broccoli.
- Cook pasta as directed on package.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray. Remove from skillet.
- Heat broth in same skillet.
- Put some of the heated broth in a small separate bowl and mix with cornstarch.* Stir into skillet with rest of broth.
- Stir in cream cheese, 2 Tbsp. Parmesan, garlic powder and pepper.
- Cook 2 min. or until mixture boils and thickens, stirring constantly with whisk.
- Stir in chicken and vegies.
- Add mixture to drained pasta.
- Sprinkle with remaining Parmesan cheese.
I got the recipe from a KRAFT magazine and altered it to fit my needs. It can be found here.