Recipe: Chicken Stroganoff with Notta Pasta

Notta Pasta is a fantastic gluten-free rice pasta sold in many mainstream grocery stores, health food stores, and online. This recipe is from NottaPasta.com and can be made for the most finicky of eaters. It's a great substitute for the heavy beef and egg noodle original recipe.

Chicken Stroganoff with Notta Pasta

Yield: 4 to 6 servings

Time: 30 minutes

INGREDIENTS

1/2-16 oz box (8 oz) Notta Pasta Fettuccine

1 tablespoon olive oil

1&1/2 lbs boneless, skinless chicken thighs, sliced thinly (sub in chicken breast tenders if you are not a fan of dark meat thighs)

1 tablespoon butter

1 small onion, minced

4 cloves garlic, finely minced

1-10 oz package baby bella mushrooms, quartered

8 oz shitake mushrooms, stems removed, sliced

1/2 cup white zinfandel or similar sweet wine

2 tablespoons tomato paste

1 cup chicken broth

1/2 cup sour cream

DIRECTIONS

Bring a large pot of salted water to a boil.

Meanwhile, heat oil in skillet over a high heat. Add chicken and sauté until just cooked through. Leaving as much oil in the skillet as possible, transfer chicken to a plate and cover.

Melt butter in skillet. Add onions and garlic. Cook over a medium high heat, stirring frequently until soft. Add mushrooms and cook until slightly browned.

Pour in wine and bring to a boil, scraping any browned bits from bottom of pan. Boil until wine is almost evaporated. Add tomato paste and cook until dissolved, and very slightly browned.

Add broth and sour cream. Stirring, bring to a boil. Add chicken and any accumulated juices on plate. Simmer until chicken is just heated through.

Boil Notta Pasta in salted water according to directions. Drain and serve stroganoff over rice noodles.