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Gluten Free Friday: Chicken and Mushroom Pasta in Creamy Tomato Sauce

August 10, 2012

I love the concept of Philadelphia’s Cooking Creme but I haven’t been so nuts about the high fat and calories.  It’s BETTER than heavy whipping cream, but still not great.  Enter the reduced fat version, which is a third less fat than the original.  This is much more up my alley.  I found the Italian cheese and herb flavor at my local grocery and of course that says one thing: PASTA.  It’s got a great base flavor to mix with a lot of different things, which means a versatile sauce component.  This was what I threw together with what was on hand.


  • 2 tsp olive oil
  • 4 chicken thighs, cut into bit sized pieces
  • 2 cups grape tomatoes, halved
  • 8 ounces baby bella mushrooms, sliced
  • 1/2 cup (about half the container) of 1/3 less fat Italian cheese and herb Philadelphia Cooking Creme
  • 4 ounces your favorite gluten free pasta (I recommend Tinkyada)
  • 2 tbsp finely grated parmesan


  1. Cook your pasta according to package directions.
  2. Heat your oil over medium high heat.
  3. Saute the chicken until no longer pink.
  4. Add the mushrooms and saute until cooked down.
  5. Add the halved tomatoes and saute until they just start to break down.
  6. Reduce heat to low and add the cooking cream.  Stir until well combined.
  7. Drain and rinse your pasta and add to the skillet and stir until well coated.
  8. Divide between two bowls and top with parm.

Printable version.

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