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!
Servings: 4 servings
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
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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.)