If there’s one thing that I miss from my pre-Celiac days, it’s Italian food… okay, and cheesecake but anyway. Seriously, if I had the choice of restaurant, it was always Italian – not just the crusty breads, but the rich, creamy pastas. I’m always looking for ways to recreate some of my favorites – while being gluten, dairy and soy free. This one just fell together perfectly – the creamy sauce, tart pepperoncini, sweet sun-dried tomatoes. Makes about 6 servings
n a large skillet, heat oil and add in chicken breasts. Sprinkle Italian seasoning over chicken breasts and cook for about 12-15 minutes, flipping once, or until cooked through.
Meanwhile, cook pasta in a large pot according to package directions. Drain pasta and return to pot. Add in garlic, tomatoes (oil included), pepperoncini, artichokes, cream, mayo, cheese, salt, pepper, basil and oregano. Stir until well combined and cook over low heat for about 6-8 minutes or until cheese is melted.
Slice cooked chicken into small strips and add to pot with pasta. Toss to coat chicken in sauce. Serve with fresh parsley or basil if desired.
Gluten-free Pasta: I use Ancient Harvest pasta usually. Cook according to package and take care not to cook too long or your pasta will be mushy.