For all you Italian lovers out there, this recipe will be sure to please the palate. You can use my pesto sauce for pasta as well. For desert make some dairy free vanilla custard.

INGREDIENTS

8 oz. uncooked GF fettuccini, broken in half
1 c frozen peas
6 slices bacon
6 garlic cloves, peeled, thinly sliced
½ c diced onion
2 c sliced cooked chicken
1 c half and half
2 oz grated smoked Provolone cheese
½ tsp coarsely ground black pepper
¼ tsp salt
2 tbsp snipped fresh parsley

DIRECTIONS

1. Cook the pasta according to the package directions. Add peas. Drain.

2. Cut bacon into 1/2-in. pieces. Cook bacon in a 12-in/30-cm skillet over medium heat for 8-10 minutes or until bacon is crispy, then drain on paper towels. Drain the grease from the skillet, but don’t wipe it out.

3. Add garlic and onion to skillet. Cook over medium heat 2-3 minutes or until tender. Add pasta, peas, bacon, chicken, half and half, cheese, black pepper and salt to skillet. Toss well to coat. Cook over medium heat 8-10 minutes or until sauce is slightly thickened and the food is hot.

4. Sprinkle with parsley and serve immediately.

Enjoy!

Tina Turbin

Tags: gluten free, Gluten-Free Cooking, Gluten-Free Recipe, Gluten-Free Recipes, Tina Turbin

If you would like permission to reprint information from this page, please contact me.