A new combo I’ve been loving lately. It comes together fast and hits all the comfort food notes without feeling heavy.
Ingredients
- 1.5 to 2 pounds chicken breasts, cut into 1.5 inch chunks
- Salt and pepper
- 2 tablespoons arrowroot starch (or flour)
- Fat of your choice for cooking
- Diced veggies (I like mushrooms and onions)
- 1 cup marinara sauce
- Protein pasta of your choice (I like Brami, Goodles, or Banza)
- Parmesan cheese for serving
Instructions
- Season the chicken with salt and pepper, then toss with the arrowroot starch or flour until everything is lightly coated.
- Heat a skillet with your preferred cooking fat. Add the chicken in a single layer and sear for about 3 minutes per side, cooking in batches if needed so it browns properly. Once cooked through, remove and set aside.
- In the same pan, add your diced veggies. Cook for 2 to 4 minutes or until tender.
- Pour in the marinara and bring it to a slight simmer.
- Cook your protein pasta according to package instructions, reserving some pasta water before draining.
- Add the al dente pasta to the skillet and toss it with the sauce for about a minute. Stir the chicken back in and add small splashes of pasta water as needed to loosen the sauce.
- Finish with a generous sprinkle of parmesan before serving.