Chicken Mushroom Alfredo - Ruby Tuesday's Gluten Free Copycat

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Cut chicken breast into bite-sized pieces and stir together with garlic powder, dried thyme, salt, and black pepper to taste.

Heat 1 tablespoon of olive oil in a large non-stick sauté pan over medium-high heat.

Add seasoned chicken to the pan and sauté for 3-4 minutes, stirring frequently, until the chicken is no longer pink.

Add sliced mushrooms to the pan and sauté for 1 minute.

Add frozen peas to the pan and continue to sauté for an additional 2 minutes.

In a separate pot, bring salted water to a boil and add 6 ounces of gluten-free linguine; stir and cook according to package instructions, but drain 1 minute shy of the time.

Once the pasta is drained, add it to the sauté pan along with about 1/4 cup of the pasta cooking liquid and simmer for 1-2 minutes to absorb flavors.

Add 1/4 cup of half and half and 1/4 cup of grated cheese to the pan, stirring until every strand of pasta is well coated with the creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens