Gluten Free Casserole: No Egg Chicken Carbonara

Ingredients:

• 1 Tablespoon olive oil, butter (or buttery spread)
• 1/4 cup gluten-free bread crumbs coarsely ground or cubed
• 1 cup mozzarella cheese, shredded, at room temperature
• 1 lb. (2 whole) boneless, skinless chicken breasts, cubed
• 1 1/2 Tablespoons extra virgin olive oil
• 2 large cloves garlic, minced (1 teaspoon)
• 1 teaspoon dried basil
• seas salt and plenty of fresh ground pepper
• 1/4 cup gluten-free low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup bacon, cooked and crumbled
• 3/4 lb. (12 oz.) gluten-free pasta (I used Trader Joe's organic brown rice penne pasta)

Instructions:

1. Melt butter in a skillet on medium-high heat; add bread crumbs and cook until golden brown; set aside.
2. Bring a pasta pot water, (salted if desired), to a boil; cook pasta 2 minutes short of what the directions call for.
3. Brown and cook the chicken in a skillet, preheated with bacon grease (or olive oil, if using premade bacon).
4. Add the garlic and basil; stir and cook for about 1 minute.
5. Sprinkle with salt and pepper.
6. Add chicken broth and wine; toss to coat; turn burner off; set aside.
7. Drain pasta and return the pasta to the pot.
8. Stir in 1/2 cup of cheese and chicken mixture.
9. Toss well; add to a bowl or casserole dish; top with 1/4 cup more cheese.
10. Microwave on low or heat in the oven until cheese is melted.
11. Toss well with until all of juices at the bottom are absorbed in the pasta.
12. Top with bread crumbs and garnish with coarsely chopped parsley.
13. Serve with a large salad or add veggies.

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