1/2 yellow onion, or 3 green onions, chopped, some of the greens reserved
1 jalapeno
4 cloves garlic diced
1/2 tsp dried tarragon
pinch nutmeg
Avocado Oil
8 oz farfalle
1/2 lb frozen spinach
preheat skillet over medium high heat, and cook chicken 3 minutes per side, transfer to plate and set aside.
add the mushrooms and 1/4 cup of chicken stock. Cook mushrooms in stock until they've released all their liquid, and have browened ~10 minutes
reduce heat to medium low Add 2 Tbsp olive oil, onions, and jalapeno sweat for 10 minutes
Add the garlic and cook for 1 minute
add nutmeg tarragon and black pepper, and cook for 30 seconds until fragrent
Cut the chicken into cubes and add to sweated onions + mushrooms + and garlic, cook for a minute
Add in 3/4 cup of stock, and cashew cream, bring to a boil, and cook until sauce is reduced to desired thickness and chicken has finished cooking through.
Add the spinache to the sauce when starting the pasta