| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1 Pound Organic Free Range Chicken
- 6 Cloves garlic cloves, minced
- 1 Stick butter
- 8 Oz shaved or grated Parmesan Cheese
- 16 Oz Jovial cassava spaghetti
- 1/4 Cup fresh parsley, minced
- 1/2 Cup Pasta water Garnish
- crushed red pepper Optional
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
Ingredients
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Instructions
- Grate Parmesan cheese and set aside.
- wash and mince parsley, set aside for garnish.
- Mince 6 cloves of garlic
- Wash and prep chicken breast.
- Cut chicken into bite size cubes and season with black pepper, garlic powder.
- Heat a large pan to medium heat and add 2 tablespoons of butter. Once heated add minced garlic and brown. Add in chicken and cook thoroughly.
- Bring water to a boil in a large pot, once water comes to a roaring boil add half the package of noodles. Cook noodles for about 12 minutes until soft. Drain noodles. After draining, place the noodles in an ice bath to prevent them from sticking.
- In a separate pan place 3 tablespoons of butter and add in pasta noodles slowly. Once fully saturated in butter add in Parmesan cheese and slowly add in the reserved pasta water until you create a creamy sauce.
- Add chicken in to pasta, mix until well incorporated.
- Serve in your favorite bowl and garnish with fresh parsley and crushed red pepper.