Chicken Spinach Artichoke "Dip" Pasta

Ingredients

• 1 Package Cappello's Grain Free Fettuccine

• 1 boneless skinless chicken breast, cooked & shredded, recipe below

• 1 tablespoon olive oil 

• 1 cup yellow onion, diced 

• 6 ounces fresh baby spinach, roughly chopped 

• 1 cup artichoke hearts 

• 1 tablespoon garlic, minced 

• 1/2 cup unsweetened canned coconut cream 

• 1/4 cup paleo-friendly mayonnaise 

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest 

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes 

• 2 tablespoons fresh parsley, chopped 

Instructions

• In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, 5-7 minutes. 

• Add spinach, artichoke hearts, and garlic. Cook, stirring constantly, until spinach has wilted, 3-4 minutes. 

• Add coconut cream, mayonnaise, lemon juice, lemon zest, salt, black pepper and red pepper flakes. Cook until sauce thickens slightly, 2-3 minutes. Stir in the chicken and remove from heat. 

• Add a package of fettuccine to 4 quarts of boiling water. Stir to separate the strands. Pasta will cook in approximately 90 seconds. 

• Drain the fettuccine and add it to the sauce. Stir until noodles are coated in sauce. Top with fresh parsley and serve. 

• Chicken Recipe:

• Preheat your oven to 400 F and line a large baking sheet with parchment paper or aluminum foil.

• Place chicken on the sheet, drizzle with olive or avocado oil, and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.

Kids Can Do

• Measure out ingredients

• Add ingredients to the pan

• Help toss the noodles and sauce