This was one of the rare times when I made a pasta with non gf noodles, hubby wasn’t eating with us that night and I had a packet of the ‘regular’ variety in the pantry. But of course, if you make it with gluten free pasta, there is nothing else in it to worry about. This is one of those easy meals, you can feed four people comfortably in less than 20 minutes once your water has come to the boil. You can tone down the garlic if you like, but I like creamy sauces to be garlicky. Of course, salt the water once it is boiling, as putting the salt in cold water apparently makes it take longer to come to the boil, and we couldn’t have that, could we?
500g packet dried pasta of your choice;
1/4 barbecued chicken, skinned, deboned and cut into small pieces;
250g block of cream cheese, cut into small cubes;
1 tbs dried garlic granules;
1 tsp dried parsley;
Boiling salted water for the pasta.
Cook the pasta, and drain, reserving a cupful of the water. Place the pasta and reserved water back in the pot and stir, add the chicken, cream cheese, garlic and parsley and stir until the cheese has melted. That’s it!