Ingredients
Scale
- 8 oz gluten free spaghetti (sub cassava spaghetti for grain free)
- 1/4 cup reserved pasta water
- 1 lb chicken breast, cubed
- 1 tbsp arrowroot starch
- Salt and pepper
- 1 tbsp olive oil
- 4 tbsp ghee, divided ( sub about 3 tbsp of olive oil for dairy free)
- 3 cloves garlic, minced
- 1 shallot, sliced thin
- 1/2 cup dry white wine (see notes for AIP)
- 1/4 cup chicken broth
- 2 tbsp lemon juice
- 3 tbsp fresh parsley, chopped
Instructions
- Fill a large pot 3/4ths of the way full of water and salt well. Once boiling, add the spaghetti, stirring often and cooking until al dente. Set aside about ¼ cup of pasta water. Drain the pasta and very lightly toss with some olive oil to prevent sticking. Set aside.
- Toss the chicken breast with arrowroot, salt and pepper until coated.
- Using a large, deep pan, heat 1 tbsp of ghee and 1 tbsp of olive oil over medium-high heat. Once melted and shimmering, add the chicken in a single layer, evenly spacing to avoid crowding so the chicken gets crispy. Once crisp on one side, rotate tongs to crisp the chicken on all sides. Set aside once cooked.
- Reduce the heat and add another tablespoon of ghee. Once melted, add the garlic and shallot and saute for about a minute or until lightly fragrant.
- Add the white wine, scraping the bottom of the pan to remove any browned bits. Add the broth, lemon juice and pasta water. Simmer for about 5 minutes or until the sauce is reduced.
- Reduce the heat to low and add the cooked chicken, pasta, and remaining tablespoon of 2 tbsp of ghee back to the pan. Stir to coat the pasta and chicken. Add the parsley and serve fresh.
Notes
All nutrition facts are estimates and will vary .
For AIP, the alcohol from the wine does mostly cook out. But you can easily sub in chicken broth and add some white wine vinegar for flavor.
- Prep Time: 5 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 serving
- Calories: 386
- Fat: 19g
- Carbohydrates: 22.6g
- Fiber: 1.3g
- Protein: 28g