I was inspired by my husband when entering the title of this recipe. That was his reaction, “this is insanely good!”, he says. I gave myself a little pat on the back.
This recipe is adapted from Gimmesomeoven.com. I saw it on Pinterest after a friend had pinned it and immediately thought, ‘Oh wow, that sounds delish!’.
So what I did was replace the regular pasta with Dreamfields Rotini Pasta. Dreamfields makes a low carb pasta made from enriched semolina with only 5 grams of digestible carbs. It tastes just like regular pasta so you are not compromising flavor or even texture at all. It is not gluten-free, however, but you can try a gluten-free option.
I also replaced the butter with coconut manna, which is similar to coconut butter. It can be used for a number of things, one of them being replacing regular butter in any recipe. I almost replaced the flour with coconut flour but ended up not needing it at all since the manna is thick enough, in fact I had to add pasta water to thin it out. And then kind of tweaked the recipe here and there.
So here’s my version…
2 cups (approx) pasta of choice
3 Tbsp. grapeseed oil
2-3 boneless, skinless chicken breasts
salt and ground black pepper
1/2 medium yellow onion
1 large garlic clove, minced
10 asparagus spears, ends trimmed then cut diagonally in 1/2″ pieces
1 carton fresh button or baby bella mushrooms, halved
2 Tbsp. coconut manna
5 oz. goat cheese (I used herbed goat cheese)
2/3 cup grated Parmesan cheese
2 Tbsp. Truffle oil
Prepare pasta al dente according to package instructions.
Season the chicken with salt and ground black pepper. In a sauté pan heat 2 Tbsp. grapeseed oil over medium-high heat. Add the chicken and cook 5-7 minutes (flipping halfway through) until the outside is lightly golden and the center is no longer pink. Once done cut into bite size pieces and set aside on a plate or bowl. Add the remaining 1 Tbsp. grapeseed oil to the same pan, and once it has heated, add the garlic and onion. Sauté for 2 minutes, then add the asparagus and mushrooms. Continue cooking for another 4-6 minutes, stirring occasionally.
While the vegetables are cooking, heat the coconut manna in a small saucepan over medium heat. Add pasta water (little by little as needed), goat cheese, Parmesan cheese, and a generous pinch of salt and ground black pepper, and whisk to combine. Cook for 1 minute, then reduce heat to low until the pasta is ready. If the sauce is too thick, gradually add additional tablespoons of pasta water until you reach the desired consistency.
Add chicken and pasta to the skillet with the veggies, then toss in the goat cheese sauce, mix until well blended. I added a little truffle oil to finish it off and give it a special touch. It’s not necessary to add the truffle oil, the dish is still delicious without it.