Dairy Free Creamy Chicken Pasta

Shift Cream Chicken Pasta

Serves 4

Ingredients:

Nut cream

  • 1/2 cup raw cashews
  • 1/4 cup raw macadamia nuts
  • 1 cup water

Sauce

  • 500g organic chicken thigh, thinly sliced
  • 1 large onion, chopped
  • 1tbsp mixed italian herbs
  • 400g mushrooms
  • 700ml tomato puree or diced tomatoes
  • Celtic sea salt
  • 1tbsp Organic butter or rice bran oil
  • 500g cooked gluten-free or spelt pasta to serve

Method:

  1. Soak the cashews and macadamia nuts in water, preferably overnight. Add to a blender and blend until a smooth paste (a food processor may do). Your nut cream should be thick but pourable.
  2. In a heavy based saucepan add the butter/oil and the chicken meat. Cook for 2-3 minutes, until lightly browned. Remove chicken from saucepan and set aside.
  3. Add chopped onion to pan. Cook until tender then add herbs, and mushrooms. Cook mushrooms until juicy (add a little water if needed).
  4. Add the chicken back to the pan along with the tomato puree and salt to taste. Bring to the the boil then reduce heat and simmer for 10 minutes.
  5. Add your ‘cream’ to the pan (as much or as little as you’d like), stir through and then turn the heat off.
  6. Serve with cooked pasta of your choice – enjoy!
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Katherine Maslen

Author

Hey, I’m Katherine Maslen, naturopath, nutritionist, host of The Shift podcast, author and renegade for health.
Since completing 2 bachelor degrees in health science over 12 years ago, I’ve been helping peeps just like you to be their best through awesome health. I’ve spent most of this time one on one in clinical practice – in the trenches with my clients to navigate them through the minefield that is imperfect health.

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