Chicken Fettuccine

Directions

1. 1

   Preheat the griddle to high heat and place the cast iron skillet on top; let it heat for about 5 minutes.

2. 2

   Season the chicken thighs with salt, 1 teaspoon of pepper, and Tuscan Herb seasoning.

3. 3

   On the other side of the griddle set to medium-high, add a drizzle of avocado oil and sear the chicken for about 5 minutes per side, or until fully cooked.

4. 4

   While the chicken cooks, add butter, shallots, and garlic to the heated skillet and sauté until the shallots are translucent and fragrant.

5. 5

   Stir in the coconut milk and almond milk, then season with the remaining 1 teaspoon of pepper. Gradually add the grated Parmesan cheese, stirring until fully melted and incorporated.

6. 6

   In a small cup, mix the arrowroot powder (or cornstarch) with water. Slowly whisk the slurry into the sauce and stir until it thickens to your desired consistency.

7. 7

   Remove the cooked chicken from the griddle and slice it into strips.

8. 8

   Add the al dente fettuccine noodles to the sauce and stir to coat. Let the noodles simmer in the sauce for 1–2 minutes.

9. 9

   Add the sliced chicken to the skillet, sprinkle with shredded Parmesan cheese, and garnish with chopped parsley.