CREAMY DIJON CHICKEN PASTA SKILLET

~ serves 4-5; dairy and gluten-free

Ingredients

  • 5 slices nitrate-free bacon, diced

  • 1 medium yellow onion, diced

  • 4 medium garlic cloves, minced (or 1 teaspoon garlic powder)

  • 2 cups sliced mushrooms

  • 1 (13.66 oz) can full-fat coconut milk

  • 1 ½ cup green peas

  • 2 cups kale or spinach, roughly chopped

  • 3 TBSPs dijon mustard

  • 1 TBSP pure maple syrup

  • 1 TBSP arrowroot powder

  • 1 package of Ancient Harvest POW! Pasta (or 8oz of any rotini pasta)

  • 10-12 oz chicken breasts, diced

Instructions

  1. Heat a large, deep skillet over medium heat. Add the diced bacon and fry until fully cooked. Stir occasionally.

  2. While the bacon cooks, dice the onion; 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 from the skillet. Leave approximately 1 TBSP of the fat.

  3. Add the onion, garlic, and chicken to the pan. Cook over medium heat for 6 minutes, stirring every minute or so.

  4. While the chicken cooks, boil water according to your pasta’s box instructions and cook accordingly. Being careful not to overcook

  5. Next, place thaw the peas in the microwave for 2 minutes. Continue to stir the chicken and onions. After the 6 minutes, add the sliced mushrooms and chopped kale to the skillet and saute for 3 minutes.

  6. In a small bowl, add the coconut milk, dijon mustard, maple syrup, and arrowroot. Whisk everything together well. Add this sauce and the peas to the skillet, turn the burner down to medium-low heat. Let the sauce come to a gentle boil to allow it to thicken, and then turn the burner down to low heat.

  7. 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 3 minutes to set the flavor.