A few weeks ago my fellow blogger and mommy friend over at Karen at Home posted about one of her families favorite recipes Garlic and Parmesan Shrimp and Pasta. It looks delicious and I knew I just had to try it. Last week I had chicken on the menu and was debating what to make with it. When I asked Ella what she wanted she said spaghetti. I decided to try my own little version modified from Karen's recipe.
Garlic Parmesan Chicken
pasta of your choice, we used penne (I had zucchini noodles)
1 lb chicken thawed
2 tbsp coconut oil
salt (to taste)
pepper (to taste)
1 tbsp parsley
4 cloves garlic
1/4 onion diced
1/2 cup white wine
1/4 cup organic low sodium chicken broth
4 tbsp butter
3/4 cup grated Parmesan
1- Cook desired pasta per directions on the package.
2- Add coconut oil to pan. Once melted stir pan to coat bottom. Add chicken. Season with parsley, salt and pepper. Cook until no longer pink.
3- Add garlic and onion. Cook until translucent.
4- Add in butter, wine, and chicken broth. Bring to a boil, then simmer for 2 minutes. Add in your pasta if you choose. (I did not since I was having zucchini noodles instead of the pasta like the rest of the family.)5- Stir in the Parmesan slowly, mixing everything together.
5- Serve and Enjoy!!!!