Before I became a mother, I never fully understood my girlfriends with kids who always asked for healthy, quick and easy to prepare meals. But now as a working mom, with very little time to prepare weekday meals – I totally get it. Food on the table on or by 6pm is a win at our house, but oftentimes, we’re eating between 630 and 7pm.

Over the last two years, I’ve learned to appreciate shortcuts in the kitchen, and I’ve gained a long shopping list of different food brands and products that are easy to prepare, and this recipe is one of them. There are less than 10 ingredients, and takes 30 minutes or less to prepare.

INGREDIENTS:

Taste Republic’s Grain-free & Gluten-free Cauliflower Linguini is exactly what the description states – cauliflower. Don’t be deterred, it doesn’t taste like cauliflower and the noodle consistency is very similar to traditional linguini noodles. I highly recommend this product, and it’s now available at Costco! But if you’re not a Costco fan, I found this at Whole Foods too.

Trader Joe’s Vegan Kale Cashew & Basil Pesto is one of my favorite pesto sauces on the market, because it’s filled with leafy greens and not just basil. It’s mild in flavor and full of vegetables and I usually keep a container in the fridge for different meals. You can use your favorite pesto recipe or brand too!

Spring Pasta with Chicken & Bacon (Paleo, Gluten-free, Dairy-free)

Jasmine

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Course dinner, lunch

Cuisine American

Equipment

Large pot

Ingredients

1 ½ lbs chicken thighs (or 5-6 chicken thighs) skinless & boneless
6 thick slices of bacon diced
16 oz Taste Republic Cauliflower Linguini or gluten-free linguini pasta of choice
8 oz Trader Joe's Vegan Kale Cashew & Basil Pesto sauce (or your favorite pesto sauce)
½ cup canned coconut milk full-fat
¼ cup chicken bone broth
1 bunch asparagus chopped
1 large yellow zucchini diced
1 tsp garlic powder
1 tsp dried thyme
1 tsp sea salt plus more to taste
½ tsp pepper

Instructions

In a large heavy pot over medium high heat, boil the cauliflower linguini noodles for 3 minutes (or according to your favorite GF box instructions), drain and set aside.
In the same pot over medium heat, fry bacon until golden brown, then place in a small bowl and set aside. Reserve the bacon fat for frying the chicken.
In a small bowl, add garlic powder, thyme, sea salt, and pepper, then mix to combine. Season chicken on both sides with the seasoning, then place the chicken into the pot and cook (using the leftover bacon fat) each side until golden brown for 7-8 minutes on each side or until juices run clear.
Once the chicken is fully cooked, place on a cutting board and allow the chicken to rest for 10 minutes, then cut into thin slices and set aside.
Deglaze the pot with bone broth and scrape the pot with a wooden spoon to get those yummy brown bits mixed into the sauce. Add chopped asparagus and zucchini and saute for 1-2 minutes just until the vegetables are tender – do not overcook.
Add noodles, pesto sauce, and coconut milk to the the pot and mix all ingredients using tongs to fully incorporate ingredients. Adjust seasoning as needed with salt and pepper.
Finally, add chopped chicken and bacon and serve immediately.
Store in an airtight container for up to 3-5 days in the refrigerator.

Keyword 30 minutes or less, dairy-free, gluten-free, grain free, paleo, pasta, spring recipes