Gluten-Free Chicken Fettucine - with Catelli Pasta

Ingredients:

1 package Catelli GF linguine

1/2 cup milk

1/4 cup heavy cream

2 tbsp. butter

1 small onion

2 cloves garlic

1 tsp crushed chili’s

1/2 pint cherry tomatoes

4 leaves fresh basil

2 large boneless skinless chicken breasts

2 tbsp. olive oil

Salt & Pepper

Instructions:

Bring a large pot of water to a boil and cook pasta as per package directions.

Heat a large non-stick pan over medium heat.

Cut the chicken breasts into one-inch cubes.

Pour the olive oil into the pan along with one tablespoon of butter.

Swirl around until the butter is melted and bubbling, add the crushed chili's and swirl the pan again.

Add the chicken breasts and cook for 2 minutes and the toss gently and cook for an additional two minutes.

In the meantime, chop up the onion and garlic and add them to the pan, stir to combine.

Cook for one minute and then season with salt and pepper and add the cherry tomatoes, cook for an additional minute.

Pour the cream and milk into the pan and stir again.

Allow the mixture to simmer for 3 - 5 minutes or until thickened.

Drain pasta and add to the sauce with the torn basil, toss to combine.

Serve immediately.

Recipe yields 4 generous servings.