Wednesday, June 20, 2012

Gluten Free Chicken Mushroom Pasta

2 cups cooked pasta
1 cup cooked chicken, chopped
1 cup cherry tomatoes
1 cup cremini mushrooms, chopped
1 small white onion, chopped
1/4 cup sliced almonds
Handful fresh basil, shredded
2 garlic cloves, crushed
Extra virgin olive oil
Sea salt and black pepper

Add three tablespoons of olive oil to a pan on high heat. When hot, add onions and garlic. Saute until soft (about 3 minutes). Add mushrooms and tomatoes, saute a further 3 minutes. Add the rest of the ingredients. Season to your taste with salt and black pepper. Toss to combine.

Serve hot with extra olive oil drizzle over the top. Garnish with fresh herbs.

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