Print Recipe
5 from 1 vote

20 Minute Chicken, Mushrooms, and Kale With Tomato Basil Cream Sauce

Savory, creamy and delicious tomato basil cream sauce with chicken, mushrooms, and kale – all in 20 minutes!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken mushroom and kale, dairy-free basil cream sauce
Servings: 4 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

  • 3-4 tbsp friendly fat of choice to cook in butter, ghee, avocado oil, lard, tallow, or coconut oil
  • 1 small onion diced
  • 8 oz mushrooms of choice sliced (I used baby bellas)
  • 5 cloves of garlic minced
  • ½ - 1 tsp crushed red pepper flakes to taste – ½ tsp is kid friendly mild in heat
  • 2 cups cherry tomatoes halved
  • 2 cups cooked chicken sliced (I used leftover chicken from my whole chicken cooked in the Instant Pot the night before)
  • ¼ cup coconut milk or raw milk/cream
  • ¼ cup white wine or more coconut milk or bone broth
  • Juice of ½ lemon
  • 2 cups coarsely chopped kale
  • 1 cup fresh basil leaves finely chopped
  • Sea salt & pepper to taste
  • Pasta of choice or veggie noodles like zucchini noodles to serve over (See the above section about noodle options!)
  • Good olive oil to drizzle over your plate to finish

Instructions

  • Warm a large skillet with your friendly fat of choice over medium heat. Add the onion and mushroom with a big pinch of sea salt. Cook over medium heat for 3 minutes.
  • Add the garlic, red pepper flakes, tomatoes, and chicken. Cook over medium heat for 7 minutes until the tomatoes soften.
  • Add the coconut milk, wine, lemon juice, and kale. Bring to a simmer, stirring occasionally for 5 minutes until the kale wilts and the liquid reduces/thickens.
  • Add the basil and cook for 1-2 minutes. Sea salt and pepper to your taste and serve over pasta or veggie noodles of your choice!
  • (If you are serving over zucchini noodles (zoodles!), simply spirilize your zucchini, place the zoodles in a strainer in the sink with a big pinch of sea salt, and let them drain while you cook the rest of the dinner. Squeeze out the liquid before serving. You can pan cook them for a minute to warm them up, but take care not to overcook them, or they will get too soft and not feel like a noodle.)