Description
This creamy mushroom chicken pasta is a simple and delicious pasta dish made with grain-free penne! It’s paleo, gluten-free, and AIP-friendly.
Ingredients
Units
Scale
- 1/2 cup full-fat coconut milk, canned
- 1/2 cup chicken broth
- 1 tbsp white wine vinegar
- 2 1/2 tsp arrowroot starch
- 1 tsp sea salt (divided)
- 1/4 tsp black pepper (omit for AIP)
- 1 box Jovial penne cassava pasta
- 2 tbsp avocado oil
- 12 oz boneless chicken thighs
- 1/2 onion, diced
- 3 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1/2 cup coconut cream
- 1 tbsp parsley, chopped
Instructions
- Using a small bowl, whisk the coconut milk, broth, vinegar, arrowroot, and half of the salt and pepper together. Set aside.
- Cook the penne pasta as directed (either before the remainder of the recipe, or simultaneously).
- Using a large, deep skillet heat the avocado oil in a large pan on medium-high heat. Add the chicken thighs and season with salt and pepper. Cook for 3-4 minutes on each side or until the internal temperature reads 165 F. Set aside, and allow to cool slightly before slicing into strips, or cubes.
- Reduce the heat to medium. Add more oil to the pan if needed along with the onions and garlic. Saute for 3-4 minutes or until the onions are slightly translucent.
- Add the mushrooms to the pan and saute for 4-5 minutes or until tender.
- Pour in the broth and coconut milk mixture along with the coconut cream and stir. Bring to a low simmer, allowing the liquid to thicken.
- Add the cooked chicken and the pasta to the sauce and stir to thoroughly coat, cooking for about a minute or so to allow to reheat. Top with parsley and serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dishes
Nutrition
- Serving Size: 1 serving
- Calories: 443
- Fat: 17.2g
- Carbohydrates: 33.5g
- Fiber: 1.8g
- Protein: 24.2g