Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G

Spicy Coconut Thai Noodles

Ingredients:

• 1/2 pkg. gluten free angel hair pasta cooked al dente
• sriracha
• 1 pkg. mushrooms sliced
• 2 shallots minced
• 4 cloves garlic diced
• 1 teaspoon minced fresh ginger
• 2 carrots peels and sliced
• 1 head broccoli tops cut into small pieces
• 2 chicken breast pounded thin and cubed
• 20 green beans sliced in half
• 1 avocado
• a handful of basil cut into ribbons
• 1/4 cup EVOO
• 2 tablespoons coconut flour
• 3/2 cup chicken stock
• 1 teaspoon house season
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sriracha
• corn starch

Take chicken that has been pounded thin and cubed and coat it in 1/2 teaspoon house season and dust with corn starch. In a large saute pan over a medium/high heat add 1/4 cup of EVOO, once it is hot add chicken and brown. Set chicken aside. In the same pan cook shallots, garlic and ginger until they start to become tender. Add mushrooms, green beans, broccoli and carrots to the same pan and cook them until they are just barely tender (you may need to add more EVOO at this time). Sprinkle with coconut flour and stir well. Add the rest of the house seasoning, cayenne pepper, sriracha and chicken stock. Reduce heat to low and stir well. Once sauce starts to thicken turn off the heat a toss with the cooked noodles and basil. Top with cubed avocado.

This dish has the perfect amount of bit to get your taste buds singing but it isn't too hot that you can't enjoy it. It has become a staple dinner item around our house. We love dishes that are easy, don't take up too much time, and taste delicious. Which... pretty much sums up this dish!

Let us know if you try it and make sure to take a photo and tag us on instagram @savvy_sisters, we love seeing your creations!

Xoxo,
Gim&G