Name: Gluten Free Double Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup rolled oats; 1/2 cup quick oats; 1/2 cup gluten free flour; 1/3 cup ground flax; 1/4 cup cocoa powder; 1/4 cup sugar; 2 tsp baking powder; 1/2 tsp salt; 1 egg; 1/3 cup plain greek yogurt; 1/4 cup maple syrup; 1 tsp vanilla; 1/3 cup soy milk; 1/2 cup chocolate chips

Directions

Place a large pot of salted water on medium-high heat, add pasta, and cook until al dente. Reserve ½ cup of pasta water before draining.
While the pasta is cooking, heat 1 tablespoon olive oil in a large heavy-duty pan over medium-high. Add the onion and cook for 2-3 minutes or until softened.
Add the garlic and butter and sauté for 30 seconds, then add the chicken and seasoning. Sauté for 3-5 minutes or until chicken pieces are browned and cooked through.
Stir in the heavy cream, reserved pasta water, parmesan cheese, and sun-dried tomatoes. Bring to a simmer and cook for 3-4 minutes. Taste and adjust salt to taste.
Toss the cooked pasta into the pan and stir to combine. Garnish with fresh chopped basil if desired. Serve immediately.

Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

Dessert

Gluten Free Double Chocolate Muffins