CREAMY DIJON CHICKEN PASTA SKILLET
~ serves 4; dairy and gluten-free
- 5 slices nitrate free bacon (I recommend Coleman)
- 1 medium yellow onion, diced
- 3 garlic cloves, smashed and diced
- 2 cups sliced mushrooms
- 1 (13.66 oz) can full-fat coconut milk
- 1 ½ cup frozen green peas
- 2 cups kale, roughly chopped
- 3 TBSPs dijon mustard
- 1 TBSP pure maple syrup
- 1 TBSP arrowroot powder
- 1 package of Ancient Harvest POW! Pasta (Red Lentil Rotini)
- 10 oz chicken breasts, diced (again, I recommend Coleman Organic)
First, heat a large, deep saute pan over medium heat. Add the 5 slices of bacon and fry for 3-4 minutes on each side or until crisp (place the lid on the pan). While the bacon cooks, start dicing the onion and garlic; then cut the chicken into bite-size cubes. Once the bacon is done, transfer it to a plate and drain out ¾ of the bacon fat. Leave approximately 1 TBSP of the fat in the pan.
Add the onion, garlic, and chicken to the pan. Heat over medium heat for 6 minutes, stirring every minute or so. While the chicken is cooking, start boiling 2 ½ cups worth of water in a small pot for the pasta. Next, place the peas in the microwave and heat for 1 minute to thaw. Continue to stir the chicken and onions. After the 6 minutes, add the sliced mushrooms and chopped kale to the skillet and saute for 5 minutes.
You should be able to add the pasta to the boiling water now. Turn the burner down to medium and boil the noodles for 6-7 minutes. Be careful not to overcook them as they will cook more in the skillet. Next, chop the bacon into pieces (or just use a kitchen scissors and cut directly over the skillet) and add it to the skillet, in addition add the peas at this time and stir everything together. Turn the burner down to medium-low heat and add the entire can of coconut milk, dijon mustard, and maple syrup to the skillet. Stir everything together well. Extract ¼ cup of the sauce and mix it with the arrowroot powder in a separate bowl so there are no lumps. Add this to the skillet to help thicken the sauce. Let the sauce come to a gentle boil and then turn the burner down to low heat. When the pasta is done, drain off the water and add it all to the skillet. Stir everything together well and simmer for an additional 5 minutes to set the flavor.