1.5 lbs chicken, cooked
1/2 onion, chopped
3 cloves garlic, diced
8 oz bacon
1-2 cups cups frozen peas
1 head cauliflower (optional)
3/4 cup coconut milk
3 eggs (some recipes use only the yolks, but using the immersion blender i am able to use the entire egg without it scrambling the sauce)
1/2 tsp oregano
1/2 tsp basil
1 lb pasta (jovial rice pasta=by far the best gluten free pasta)
2 cups of reserved pasta water
Roast cauliflower in the oven with some olive oil, salt, and pepper at 375F for 30 minutes while you make the rest of the meal. You can optionally add more peas to make it easier and skip the cauliflower.
Cook bacon in a cast iron skillet.
Remove bacon, and crumble. Cook chopped onion in bacon grease for 5 minutes. Add chopped garlic and cook for 1 minute. Add bacon back in then add in peas, cooked chicken, and the roasted cauliflower.
Cook pasta. Save 2 cups of the pasta water. Mix pasta in with the protein/veggies in the cast iron. Turn off cast iron so it cools down a bit before the next step.
Mix together coconut milk, eggs, oregano, and basil with an immersion blender. Add two cups of the pasta water. Add sauce into the cast iron and mix well. Turn on low and cook for a minute stirring constanlty to cook the egg in the sauce without scrambling it.
Salt and pepper to taste (will depend on how salty the bacon is)
Fuel My Family 