Original Recipes:
Ingredients:
- 1 cups heavy cream
- 1 lb chicken breast
- 1/2 cup + 1/2 cups chicken stock
- 8 oz mushrooms sliced
- 3 green onions, chopped, some of the greens reserved
- 1 jalapeno
- 4 cloves garlic diced
- 1 tsp fresh tarragon
- Avocado Oil
- 2 Tbsp butter
- 1 lb farfalle
- 1/2 lb frozen spinach
- Bring salted water to a boil, once boiling add spinach, return to a boil, add pasta. Cook per package instructions.
- preheat skillet over medium high heat, and cook chicken 3 minutes per side, transfer to plate and set aside.
- Reduce heat to medium add the mushrooms and 1/2 cup of chicken stock. Cook mushrooms in stock until they've released all their liquid
- Add 2 Tbsp butter, green onions, and jalapeno sweat for a few minutes.
- Cut the chicken into cubes and add to sweated onions + mushrooms + and garlic, cook for a minute
- Add in second 1/2 cup of stock, cup of heavy cream, bring to a boil, and cook until sauce is reduced to desired thickness and chicken has finished cooking through.
- Add the pasta + spinach to the creamy sauce, and cook while stirring till well combined.