Ingredients:

-12 oz. Gluten Free Fusilli Pasta
-1 Pound of Sliced Mushrooms
-1 Pound of Chicken Breast/Tenders
-1.5 Cup of Coconut Cream
-1/2 Cup of Almond Milk
-1/4 Cup of Butter
-6 tbsp of Gluten Free Flour
-2 Cloves of Garlic
-2-3 tbsp of Grape Seed Oil
-Pinch of Salt
-Pinch of Pepper

Preparing the Sauce:

In a skillet on medium heat, melt the butter. Then add the flour and stir until it forms a smooth paste (about 10 seconds). Quickly add the cream and milk to prevent the flour from burning. Then, add the mushrooms, garlic, salt, and pepper. Continue to stir, until the sauce thickens. Then, reduce heat to medium-low, and cover the skillet. Continue to stir periodically, until you're ready to combine the pasta and chicken. 

Preparing the Pasta:

In a large pot, bring the water to a boil. I prefer to season the water with salt, pepper, garlic powder, and a splash of grape seed oil, but it's not required. Then, add the pasta and cook for the required amount of time. Drain, and set aside until you're ready to mix it with the chicken and sauce. 

Preparing the Chicken:

Dice the chicken and season it with salt, pepper, & garlic powder, or any dry rub of your choosing. In a medium sized saute pan, on medium heat, add the oil, and then sauté the chicken for about 10 minutes, or until lightly browned and cooked through.

Preparing the Dish:

Combine the cooked chicken and pasta with the sauce, and mix well.

Serve with your favorite glass of wine.

Enjoy!