***this sucked***
From Eating Well December 2019, pg. 11
Ingredients
- 2 1/2 lbs celeriac peeled, spiralized (trying 2 packs healthy noodle)
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 lb chicken tenders
- 8 cloves garlic, peeled
- 8 cups baby spinach
- 1 tbsp cornstarch mixed w/ 1 tbsp water (trying arrowroot flour)
- 1 cup grated parm
- 1/2 cup sour cream (trying greek yogurt)
- 3 tbsp unsalted butter
- pinch of pepper
- pinch of nutmeg
- chopped fresh parsley
Directions
Boil noodles. Once noodles are cooked, remove from heat and add spinach. Drain and set aside.
Combine broth, wine, chicken tenders, and garlic in a medium saucepan and bring to a boil. Reduce heat and let simmer until chicken is cooked through and garlic is soft (10-12 min). Put chicken on a cutting board, shred, and set aside.
Puree garlic and broth in blender until smooth and add back to saucepan. Bring mixture to a simmer over medium-high heat and add cornstarch mixture. Whisk until slightly thickened (~1 min). Whisk in 3/4 cup parm, sour cream, butter, pepper, and nutmeg. Serve noodles and chicken topped with sauce, remaining parm, and parsley.
Combine broth, wine, chicken tenders, and garlic in a medium saucepan and bring to a boil. Reduce heat and let simmer until chicken is cooked through and garlic is soft (10-12 min). Put chicken on a cutting board, shred, and set aside.
Puree garlic and broth in blender until smooth and add back to saucepan. Bring mixture to a simmer over medium-high heat and add cornstarch mixture. Whisk until slightly thickened (~1 min). Whisk in 3/4 cup parm, sour cream, butter, pepper, and nutmeg. Serve noodles and chicken topped with sauce, remaining parm, and parsley.
