Makes 4 servings. Difficulty
4 cups gf fettuccine noodles 2 chicken breast halves, skinless & boneless, cut into bite size pieces 1-1/2 Tablespoon olive oil, divided 3 shallots, chopped 2 garlic cloves, minced 8 ounces mushrooms, sliced 1/2 cup dry white wine 1 cup milk 2 teaspoons gf flour 3 ounces gf cream cheese 1/3 cup Gruyere cheese, shredded 1 Tablespoon chives, minced 2 Tablespoon Italian parsley, chopped Salt and freshly ground black pepper
Cook pasta according to package directions. Drain and rinse. Set aside and keep warm.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium high heat. Season chicken with salt and freshly ground black pepper. Add chicken; saute for about 4 minutes or until cooked through. Remove chicken and set aside.
Add remaining 1/2 tablespoon olive oil to skillet. Add shallots and garlic; saute for 1 minute. Add mushrooms; saute for about 4 minutes. Add wine and cook for 5 minutes or until liquid almost completely evaporates.
Combine gf flour and milk in a small bowl; stir well. Add milk mixture to pan and cook until slightly thick. Add chicken, cream cheese, Gruyere, chives and 2 tablespoons parsley. Stir to combine. Season to taste with salt and pepper. Serve over hot gf pasta.