Chicken & Mushroom Stroganoff
Prep time: 10 MinCook time: 27 MinTotal time: 37 Min
just like mom used to make...only this one's dairy-free ;)
Ingredients
- 1 lb boneless, skinless chicken breasts, chopped (marinated in 2 tbsp coconut aminos for 30 min or overnight)
- 8oz box gluten-free pasta
- 3 tbsp vegan butter
- 1 yellow onion, diced finely
- 8 oz mushrooms
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1/4 cup cracked black pepper
- 1/4 tsp garlic salt (or to taste)
- 1 tbsp coconut aminos
- 1/2 cup coconut cream
- Sea salt & cracked black pepper to taste
- fresh minced parsley for garnish
Instructions
- In a large pot, add 4 quarts of water along with 2 tbsp of sea salt. boil, add fusilli and cook according to directions on the package. drain and set aside.
- In a large skillet set to medium heat, add 2 tbsp butter. once melted, add diced onion and cook until translucent and fragrant, about 2-3 minutes. Stir in the mushrooms and cook until them began to get tender, about 3 minutes.
- Add last tbsp of butter along with chicken chunks, flour, thyme, paprika, salt & black pepper. combine, stir and cook until the chicken begins to brown, about 4-5 minutes. Add coconut aminos & chicken broth and simmer until thickened, about 5 minutes.
- Stir in the coconut cream along with more sea salt and pepper; stir and cook them chicken for about 3-5 minutes more and ensure it is cooked through.
- Add pasta to a bowl and top with chicken & mushroom mixture and sprinkle with fresh parsley!
Calories
243Fat (grams)
9Carbs (grams)
24Fiber (grams)
1Sugar (grams)
6Protein (grams)
16
