Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

This Italian favorite is perfect served with gluten free pasta.

Servings

0.33 cup vodka
2 tbsp margarine
2 tbsp minced garlic
1 lb chicken tenders
0.25 cup brown rice flour
0.5 tsp salt
14 oz canned unsalted diced tomatoes
8 oz fresh medium mushrooms , sliced
4 tbsp fat free half and half
2 tbsp grated Parmesan cheese

1 Combine rice flour and salt in a medium bowl.
2 Melt margarine in a large skillet over medium heat.
3 Sauté garlic in margarine for 2-3 minutes.
4 Meanwhile toss chicken in rice flour and salt.
5 Brown chicken in skillet on both sides until just cooked, and remove from pan.
6 Remove pan from heat, add vodka, then return to heat.
7 Add diced tomatoes with liquid and simmer.
8 Add mushrooms and simmer until mushrooms are cooked. Add chicken back to pan, and add half and half with Parmesan cheese. Simmer for a few minutes until sauce starts to thicken, and serve.

Use vodka sauce with any pasta dish, or over grilled shrimp or other fish, delicious.