- 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
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