Creamy chicken, bacon & mushroom spaghetti

 

You Need

1 250g dried spaghetti pasta – I use Ceres organics quinoa + rice spaghetti*

2 cloves garlic 

4-5 rashers of bacon 

400g chicken sliced 

200g mushrooms, sliced

Seasonal greens – I used asparagus and spinach, could also use broccoli, kale, zucchini, whatever you have. 

Sauce 

1 cup chicken broth or stock

1 clove garlic 

1/2 cup macadamia nuts (could also use cashews) nut free – see below*

2 tsp tapioca flour OR 2 egg yolks 

salt + pepper to taste. 

What to do

Cover the nuts in boiling water and leave to sit. 

Cook the spaghetti as per packet instructions. 

Sauté the chicken, bacon + garlic in some olive oil, then add the veggies and sauté until cooked through. 

Drain the water from the nuts and add to a blender with all the other sauce ingredients. Blend high speed until smooth. 

Drain the spaghetti and add to the chicken bacon and veg. Pour the sauce in and cook over low heat until  everything is combined and sauce has thickened. Add salt and pepper to taste. 

*grain free – you could make zucchini noodles 

*Nut free – you could try replace the nuts with 1 cup steamed cauliflower + 2 T olive oil and either some nutritional yeast or 1 tsp garlic powder and a squeeze of lemon juice. Or you could use the sauce recipe from my everything free Mac + cheese