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Zucchini Noodle Pasta With Chicken And Mushroom Cream Sauce
A healthier, Whole30 and Paleo-approved, alternative to your favorite creamy pasta dish.
Prep Time: 00:10
Cook Time: 00:30
1 can coconut milk
4 ounces beef bone broth
1 tablespoon arrowroot powder
4 pieces of no-sugar added bacon
1/2 red onion
4 cloves of garlic
dried or fresh chopped thyme
1/2 tablespoon of ghee
2 chicken breasts
1 - 2 cups chopped bella mushrooms
10 ounces of zucchini noodles
salt & pepper
1Finely dice 1/2 red onion and 4 cloves of garlic
2Marinate chicken with olive oil, thyme, salt, and pepper
3Slice chicken into strips
4Cook 4 pieces of bacon in a grill pan until crispy. Remove bacon from pan but leave bacon grease behind.
5Crumble or chop bacon into bits.
6Place onion in the grill pan and saute for 4 minutes over medium to high heat.
7Add garlic and saute for 2 minutes.
8Add chicken and mushrooms to the grill pan and cover the pan. Cook the chicken on each side for 5-7 minutes or until the chicken is opaque on both sides.
9Meanwhile in a separate saucepan, add coconut milk, beef bone broth, salt and pepper, thyme, and bacon to the pan.
10Mix 1 tablespoon of arrowroot powder with 1/2 tablespoon cold water to make a thickening paste and add to the liquid mixture.
11Cook the mixture on low heat until it thickens.
12Once your chicken and mushrooms are finished cooking, add to the sauce and let simmer.
13Lastly, saute zucchini noodles in a pan with ghee, salt, and pepper to taste.
14Once your noodles are done, serve the noodles with the sauce on top.
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