Creamy Chicken Mushroom Pasta

Sometimes a bowl of saucy pasta just sounds good, right?! And with this recipe, the @kettleandfire mushroom chicken bone broth strikes again bringing the rich flavor and all the nutrients!


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INGREDIENTS

1 box cassava penne pasta (I use @jovialfoods)

4 thin-cut chicken breasts

1 cup pasta water

1/4 cup shallot, finely diced

1/2 tsp sea salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp crushed red pepper flakes

3 cups white mushrooms, roughly chopped

3 garlic cloves, minced

3 Tbsp organic coconut cream (just the hard white part)

3 Tbsp organic tomato paste

2 cups mushroom chicken bone broth (I use @kettleandfire)

2 Tbsp arrowroot flour/powder

2 Tbsp + 1 Tbsp avocado oil, divided (I use @primalkitchenfoods)


HOW TO MAKE

-Cook pasta according to box instructions (**save 1 cup of pasta water for later**).

-In a large cast iron skillet, cook chicken breasts on medium high heat in 2 Tbsp avocado oil for 3-4 mins per side (will need to cook longer if using thick chicken breasts). Set aside.

-Lower to medium heat.

-In same skillet, add 1 Tbsp avocado oil, mushrooms, shallot, and fresh garlic. Cook until mushrooms are browned, about 7-8 mins.

-Deglaze skillet with pasta water. Simmer until nearly evaporated.

-Sprinkle in arrowroot and stir.

-Add bone broth, salt, pepper, red pepper flakes, and garlic powder, and simmer until slightly reduced.

-Whisk in coconut cream and tomato paste.

-Add in pasta and stir to coat.

-Nestle chicken into pan and cover to heat through (about 3-5 mins).

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