Gluten Free, Chicken & Broccoli Paleo Fettuccine

Prep time: 15mins | Cook time: 12mins | Total time: 27mins | Serves 6

This Paleo Chicken and Broccoli Fettuccine is one of our favourite meals to make. It is so quick, easy and has so much flavour, not to mention grain-free and gluten free.

Ingredients:

Paleo swaps for pasta:

• 1 x box zucchini noodles (zoodles) or spaghetti squash or kelp noodles or mountain yam noodles
• 3 x tablespoons sesame oil (Toasted preferably)
• 1kg x organic chicken breast 
• 7 cups x organic broccoli
• 2 x tablespoons organic ginger
• 1 x teaspoon of Himalayan pink salt
• 1 x teaspoons of red chilli flakes (or seasoning of choice)

For the sauce:

• 2 x tablespoons of almond flour (optional for thickening) or tapioca flour
• 100g x liquid bone broth
• Garlic, onion and dried oregano

Instructions:

• Place oil in a large skillet and add broccoli, ginger, salt, garlic powder, red pepper flakes.
• Cook on medium heat for 5 minutes or until broccoli starts to soften (use lid to cover skillet to cook faster)
• Add the chicken and turn the heat to high.
• Heat until chicken is fully cooked, stirring regularly, about 5 minutes – again, use the lid to achieve a faster result.
• In a separate small pot add liquid bone broth, sauté garlic and onions till brown, add dried oregano, then almond flour for thickening or until thickened.
• Mix sauce in with chicken and broccoli and cook on a low heat for a further 2 minutes or until well blended.
• Serve over zucchini noodles (paleo noodles) or cauliflower rice.