Ingredients
Scale
- 3 cups chicken broth
- ¾ cup full fat coconut milk
- 1 tbsp arrowroot starch
- 1 tbsp avocado oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cup mixed vegetables, shredded carrots and peas (omit peas for AIP, sub broccoli or another veggie of choice)
- 2 cups gluten-free fusilli pasta, uncooked (Jovial rice pasta for gluten-free, sub jovial cassava pasta for paleo/AIP)
- 1 tbsp ghee (sub butter, omit for dairy free)
- Salt & pepper (omit pepper for AIP)
- 2 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 lb cooked chicken, cubed or shredded
- 1 tbsp parsley, chopped
Instructions
- Using a large bowl or measuring cup, combine the broth, coconut milk and arrowroot starch. Whisk well and set aside.
- Using a large deep pan, or a large pot, heat the avocado oil over medium heat. Add the onion and saute for 4-5 minutes or until translucent. Add the garlic and mixed vegetables and cook for another 5 minutes.
- Pour the broth mixture in the pot along with the uncooked pasta, seasonings, and ghee. Bring to a boil and reduce to a simmer for 6-7 minutes, stirring often. Once the liquid starts to reduce and thicken, add the cooked chicken and stir well for another 4-5 minutes. The pasta should be cooked and the sauce should be reduced and thick. If the liquid looks thin, stir vigorougly towards the end of cook time to help reduce the sauce further.
- Serve fresh topped with chopped parsley.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Fat: 17g
- Carbohydrates: 30.2g
- Fiber: 2.8g
- Protein: 28.8g