FLARE FREE CHICKEN STROGANOFF
(gluten/dairy/sugar/corn/soy free and anti-inflammatory)
(c=cup; t=teaspoon; T=tablespoon)
Cold pressed avocado oil
3 T Miyoko's vegan butter
2 organic chicken breasts, sliced thin
1 small onion
1 container of cremini mushrooms (substitute any mushrooms you like)
4 lg zucchini, cut into noodles
2 c unsweetened almond milk (generic shelf stable varieties are most neutral in flavor + therefore best for savory cooking)
6-8 cloves of garlic, minced (or pressed)
Minced parsley for garnish (optional)
Sea salt and black pepper to taste
Warm a large stainless steel or cast iron skillet with tall sides (AKA: a "braiser") over medium-high heat.
Add equal parts oil and butter and saute chicken, onions and mushrooms in a generous pinch of salt and pepper for a couple minutes. Add almond milk and garlic nd mix well to combine. Turn heat down to medium and cook until flavors combine and chicken is cooked through.
Saute zucchini noodles in a bit of oil with salt until tender then divide evenly amongst 4 pasta bowls.
Taste and adjust seasoning by adding more minced garlic, salt or pepper then remove from pan.
Crank the heat tl thicken the sauce a bit then divide stroganoff evenly amongst pasta bowls and drizzle with sauce. Garnish with parsely if using then serve immediately.
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