I have a lot of Italian in my blood, my mom’s entire side of the family comes from the Italian East Coast (you can see a family reunion video here if you’re interested). In addition, my hubby Jason served a church mission in Italy, and lived there for two years. We went for a visit our first year of marriage and I fell in love immediately (okay, maybe after the jet lag wore off). And we plan on going back next year, and really as often as we possibly can! We truly love everything Italy.
So we eat and love Italian food, obviously. We don’t have it much because I don’t eat gluten and it’s just not QUITE the same without it. But we have to find ways to get it in somehow. I created this pasta sauce on a whim one night and it turned out SO good, it will absolutely be a repeat in our home. We used gluten free noodles (I have yet to find a favorite kind, but I’ll let you know when I do). We also don’t eat that much dairy, so creating a creamy sauce without milk is no small feat; but coconut milk to the rescue!
Let me know if you try this recipe, and if you love it as much as we do!
CREAMY ITALIAN PASTA
Oil (avocado, olive)
2 chicken breast, cut into strips
2 tbsp Ghee (or butter if not Dairy Free)
1 1/2 c Bone broth
1/4 c Coconut cream (the solid cream from a can of full-fat coconut milk)
1/4 c Nutritional yeast
2 tbsp Tapioca starch
1 tbsp Herbes de Provence
1 tbsp Parsley
1 tsp Garlic powder
Salt and Pepper
Heat oil in cast iron skillet or other sauce pan. Season chicken strips with salt and pepper. Toss chicken in oil until cooked through. Once chicken is cooked, remove it from the pan. Melt the butter in the same pan, add the broth and coconut cream to the pan and whisk. Once warm, add the nutritional yeast, tapioca starch, Herbes de Provence, Parsley, garlic powder, salt, and pepper. Once the sauce has reached your desired consistency, add the chicken back in. Serve over gluten free pasta, rice, or spaghetti squash. Enjoy!