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

1. Season the chicken with salt and pepper, then toss with the arrowroot starch or flour until everything is lightly coated.
2. 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.
3. In the same pan, add your diced veggies. Cook for 2 to 4 minutes or until tender.
4. Pour in the marinara and bring it to a slight simmer.
5. Cook your protein pasta according to package instructions, reserving some pasta water before draining.
6. 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.
7. Finish with a generous sprinkle of parmesan before serving.