Description

Comfort food made a little lighter and healthier but with the same great taste you want. All those mushrooms, sherry and broth sauce – pasta, chicken and broccoli are a bonus.

Ingredients

Scale

2 tablespoons olive oil, divided
2–3 chicken breasts, tenderized
1/2 teaspoon each sea salt and black pepper
2 shallots, small diced
1 package or 2 cups sliced assorted mushrooms (cremini, baby bella’s or gourmet blend)
4 garlic cloves, smashed and minced
1 heaping tablespoon dried thyme
1 teaspoon tapioca or arrowroot flour
2 tablespoons sherry or white wine
1 teaspoon Worcestershire sauce
1 cup chicken bone broth
1 14 oz. can unsweetened coconut milk
1 large broccoli floret, cut into small pieces (2–3 cups)
1 cup fresh grated Parmesan cheese, divided in half
1 package pasta, cooked according to directions – reserve 1/2 cup cooking liquid
1/4 cup fresh parsley

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Instructions

In a cast iron or enamel skillet, heat 1 tablespoon of olive oil up over high heat. Sprinkle the chicken breasts with salt and pepper on both sides (reserve the remaining salt and pepper to season the sauce).
When the pan is hot, add the chicken breasts – leaving an inch or so of room between each other. Depending on the size and thickness of the chicken, cook for 6 minutes on the first side or until it is toasted brown. Flip over and turn the heat down to medium. Cook until the chicken is cooked through – about 4-6 more minutes. Remove the chicken from the pan and place on a cutting board.
Return the pan to the heat and turn it down to medium. Add in the remaining 1 tablespoon of olive oil, shallots and mushrooms to the pan. Sauté until the mushrooms are browned and the shallots are softened – about 4 minutes.
Add in the minced garlic, thyme and tapioca flour to the pan. Stir to combine and cook for 1 minute. Deglaze the pan with the sherry and Worcestershire sauce. Cook for 2 minutes.
Pour in the chicken bone broth and coconut milk. Bring the heat to medium/high. When it starts to bubble, add in the broccoli florets. Cover the pan for 3 minutes.
Turn the heat to low and stir in 1/2 of the grated Parmesan cheese.
Slice the chicken breasts into thin strips and add to the pan. With tongs add in the cooked pasta and toss to coat everything. If the sauce is too thick – add in 1/2 – 1 cup of the pasta cooking liquid.
Top with the remaining Parmesan cheese and parsley.

Notes

To tenderize your chicken breasts, place them in a ziploc bag or covered with plastic wrap on a cutting board. Arrange them in one layer giving each chicken breast about 1 inch of space between the others. With a wooden rolling pin, smash the chicken breast all around until they are about 1 inch thick.

I didn’t give instructions on how to cook pasta. Make sure you have way more water than you think you need and salt it so it tastes like the sea. Cook the pasta until it is al dente – a tiny bit hard in the center. Always reserve 1 cup of the cooking liquid before you strain the pasta (you never know when you will need/want to thin out your sauce).

Prep Time: 10
Cook Time: 20
Category: pasta
Method: stove top
Cuisine: dinner