Gluten Free Tuscan Chicken

Ingredients for the chicken:

2 chicken breasts

4 sun dried tomatoes (2 per chicken)

A ball of mozarella.

Season to taste

Ingredients for sauce:

2 shallots finely diced

3 garlic cloves finely diced

180g of Philadelphia sauce

50ml of chicken stock

1tbsp of dried mixed herb

1.5tbsp of mustard powder ( Gluten free)

1tsp of honey

200g of Gluten Free spaghetti

Method:

To begin with slice a pouch into the chicken and place the sundried tomatoes and a couple of pieces of the mozzarella ball into the pouch.

Once the chicken is stuffed drizzle with olive oil and season before putting it in the oven for 45 minutes at 180c.

When the chicken is in the oven, dice the shallots and garlic into a saucepan and fry for 2 minutes or until the shallots are translucent.

When the shallots are translucent place the rest of the ingredients into the saucepan and put on a simmer for 20 minutes making sure that the sauce does not thicken too much.

When you have ten minutes left on your timer cook your spaghetti to the instructions on the pack.

Once all components are cooked plate and garnish to your choice.