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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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).