Gluten-free Lemon Cream Chicken and Pasta
Great for a romantic dinner for yourself or to share with someone else. Pair this gluten-free dairy-free pasta with Paleo Cream-Filled Chocolate Heart Cakes and wine for a meal full of indulgence <3. You deserve it!
Servings: 2
Ingredients
- 1 package gluten-free noodles preferably penne
- 3 tablespoons butter or ghee
- 3 tablespoons organic olive oil
- 3 garlic cloves minced
- 1 shallot minced
- 1 cup vegetable broth
- 1 large tomato chopped
- 2 canned whole artichoke hearts cut into quarters
- 1½ cups fresh spinach leaves
- ¼ cup fresh lemon juice about a large lemon
- 1 - 14 oz can full fat coconut milk
- Salt and pepper to taste
- 2 cups cooked boneless/skinless chicken breast strips sub cooked large white beans for vegan
- optional: peas, asparagus, bacon, green onions
Instructions
- Make gluten-free noodles.
- Meanwhile, in a large saucepan, melt ghee over medium-low heat. Add olive oil, garlic, and shallot and cook 3 mins.
- Add broth, tomato, artichoke, spinach and lemon juice. Turn heat up to medium and cook until the mixture is halfway reduced. Mix in coconut milk, salt, and pepper.
- Plate noodles. Divide chicken strips over top. Cover in sauce and vegetable mixture.