A creamy and flavorful pasta dish featuring seasoned chicken, pesto, broccoli, spinach, and fettuccini. It's a healthy, easy, and gluten-free meal option.
1. Generously season the chicken with the garlic powder, sea salt, pepper, and oregano.
2. Add the avocado oil to a large pan and heat the pan to medium heat.
3. Add the chicken to the pan and cook the chicken on one side for about 8 minutes without touching it with the lid on, then flip, cover again, and cook for another 7 minutes. Pull the chicken out of the pan and let it rest while you prepare the rest of the meal.
4. Dice one white onion and mince four cloves of garlic. Add the garlic and onion to the pan with the leftover oil and seasoning bits and cook on medium for about 5 minutes until the onions are soft and fragrant. Use a spatula to scrape up any seasoning that stuck to the bottom of the pan and mix it in with the onion and garlic.
5. Add in the pesto, broccoli, and coconut cream. Mix everything together, reduce the heat to low, cover and let simmer for about 5 minutes.
6. Boil a pot of water and add about two tablespoons of sea salt. Cook your pasta to the container’s directions.
7. Add your pasta to the pot of vegetables and spoon a few extra tablespoons of salty pasta water in as well. Chop your chicken into bite sized pieces and mix that in.
8. Add your spinach to the pan, mix in, and cook covered on low for another two minutes until the spinach turns dark green.
9. Garnish with fresh basil and enjoy!
