Tuscan Chicken Skillet

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 5-6

Ingredients

· 1.5 lbs chicken thighs- boneless, skinless

· 1 Tbsp coconut oil + ½ Tbsp ghee

· Sea salt and pepper

· 1/4 tsp garlic powder

· 1/4 tsp onion powder

· 1 small onion chopped

· 4 cloves garlic minced

· 1 cup full fat coconut milk- blended before adding if needed

· 1 cup chicken bone broth

· 1 tsp Italian seasoning

· 1/2 Tbsp stone ground mustard

· 1/4 tsp sea salt

· 1/8 tsp black pepper

· 1 can tomatoes - halved or diced, drained

· 1 1/2 cups baby spinach roughly chopped

· 2 cups chickpea rotini (or preferred non-grain pasta)

· 1 Tbsp tapioca flour or arrowroot

· 1 1/2 Tbsp nutritional yeast optional

Instructions

In a large, deep skillet, preheat coconut oil and ghee over medium-high heat. Rinse chicken and pat dry. Season with sea salt, pepper, garlic powder, and onion powder. Cook chicken (~5-7 minutes on each side until browned and juices running clear), remove and set aside on a plate when finished (you may store the chicken in the oven at a setting to keep warm, around 200 degrees). Add onion, garlic, and rosemary to the skillet and cook over medium heat for 60-90 seconds until soft. Stirring well, add broth, coconut milk, Italian seasoning, salt, pepper, and mustard. Turn up heat and bring to nearly boiling. Add chickpea pasta, tomatoes, and spinach. Reduce heat to a low simmer and cover. Cook until pasta is done (~7-8 minutes), stirring occasionally. Check pasta frequently so as not to over cook. Stir in tapioca flour/arrowroot and nutritional yeast. Return chicken to the skillet and let sit for 5-10 minutes to cool and thicken.