Browned the chicken pieces in olive oil with a little salt and pepper and fresh ground red chiles, then added some chicken stock and prosecco and cooked until done.
For the pasta, used a 50/50 mix of quinoa flour and all-purpose, and tossed with butter and mushrooms.
And served it with hearts of Romaine with a simple dressing of vinegar, oil, salt, pepper, dijon mustard, sour cream and italian parsley.
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