As a kid I was always overweight and I always overate but I have tried to learn from those past mistakes. Back then my favorite meal was fettuccine Alfredo (at Olive Garden, lol) and that love inspired me to make this recipe. I live for cream sauce. Now I feel terrible when I eat dairy even though I still love it. I live for noodles, they are close to ice cream in my hierarchy of needs. So this recipe combines all my favorite foods.
If you are afraid that coconut cream will taste like a Pina Colada, don’t be silly. Coconut milk takes on the flavors you add to it. So by adding the garlic, mushrooms, and onions, you will be slurping cream sauce in no time. This is also a friendly recipe on the waistline since coconut fat is readily burned not stored. The kelp noodles are virtually calorie free not that calories are a measure of much anyway.
2 chicken breasts or 6-8 oz of chicken thighs (organic and pastured is best)
1 white onion, diced
8 oz. Crimini mushrooms, sliced
2-3 cloves diced garlic
1 can Coconut Milk (full fat)
2 Tbsp coconut flour
Sea salt to taste
Pepper to taste
1 pinch nutmeg, ground or fresh
1 Tbsp grass fed butter or ghee
1 package of Kelp Noodles
**Another option is miracle noodles or just use spaghetti squash or zucchini noodles
Melt some butter or ghee in saute pan.
Add the diced chicken and cook over medium for 2-3 minutes.
Add a little salt and pepper.
Add in the onions, mushrooms, and garlic then cook until soft.
Mean while heat up some water to boil the kelp noodles.
Stir the coconut flour with a few tablespoons of water in a small bowl.
Add coconut milk and the dissolved coconut flour mixture in slowly until the sauce bubbles and slightly thickens.
Add nutmeg and a little more alt and pepper and remove from heat.
Add kelp noodles to the water and boil for 5-10 minutes.
(They will taste much better after boiling for a while.)
Once noodles are soft, drain fully and pat dry in a towel.
Then add noodles to the chicken sauce and toss until the sauce is coating everything (You may need to do this in a large bowl).
Then serve and top with fresh parsley or basil.
Serves 2 happy people!