Easy and Delicious Chicken Mushroom Pasta
Easy and Delicious
Chicken Mushroom Pasta
Is ready to eat in under 30 minutes!
My family loves this meal!
1 lb boneless skinless chicken breast, cut into bite size pieces
1 tbsp butter
(if desired substitute coconut butter)
1 tsp olive oil
(if desired substitute coconut oil)
1/4 tsp garlic salt
1/4 cup sun dried tomatoes, chopped
4 ounces mushrooms, sliced
1 tbsp flour
(if desired substitute almond flour)
2 cups chicken bone broth (if desired chicken broth)
1 1/2 cup half & half
(if desired substitute mixture of 1 cup almond milk, 2 tbsp arrowroot)
1/4 tsp pepper
8 oz pasta, break in half
(if desired use pasta substitute of your choice)
1/4 cup parmesan cheese, grated
(if desired substitute nutritional yeast)
2 cups fresh baby spinach
In a large skillet over medium high heat melt the butter, then cook chicken in butter until golden brown and not pink in the center.
Add olive oil, garlic powder, sun dried tomatoes and sliced mushrooms cook until the mushrooms are tender.
Add the flour stir and cook until well blended.
In a bowl slowly add the chicken bone broth, half & half, salt and pepper then whisk until well blended. Then add mixture to pan with the chicken. Add the pasta, bring to a simmer then cover and cook for about 10 to 15 minutes (until the pasta is tender). Stir pasta periodically so that it does not stick together. You may need to add additional water if the pasta absorbs too much of the sauce.
Remove large pan from the heat, add the parmesan cheese and baby spinach. Stir until the spinach begins to wilt.
Enjoy, serve immediately.