Ingredients

The following ingredients have 8 Servings
  • 8 oz Jovial Foods spaghetti (or other paleo friendly noodles)
  • 6 tablespoons ghee (or vegan butter, divided)
  • 3 cups cooked chicken (chopped or shredded (I used a rotisserie chicken))
  • 1 lb white mushrooms (sliced)
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 1/4 cup arrowroot flour (or tapioca)
  • 2 cups organic chicken broth (or bone broth)
  • 1 cup full fat coconut milk (*)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dijon mustard
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon Italian seasoning blend (optional)
  • Sea salt and black pepper (to taste)
  • 1/4 cup parsley (chopped, plus more to garnish)
  • 1 1/2 cups shredded vegan mozzarella cheese (I used Violife** - cheese is optional)

Instruction

  • Preheat your oven to 350°F and spray a 9x13” baking dish with cooking spray. Cook the spaghetti according to package directions. You'll want to make sure the spaghetti is al dente for this one since it softens more in the oven! Once done, drain and drizzle with a bit of olive oil to prevent sticking and set aside.
  • Place the cooked chopped chicken in a large bowl and set aside. Heat a dutch oven or large deep skillet over medium heat and add 2 tablespoons of the ghee. Add the mushrooms and sprinkle with sea salt and black pepper.
  • Cook about 4 minutes until softened, then add the onions and garlic and continue to cook another 3 minutes or until onions are soft and translucent.
  • Remove from heat and transfer the veggie mixture to the bowl with the chicken and set aside. Return the skillet to medium heat and add the remaining 4 tablespoons ghee and the arrowroot. Whisk and cook until bubbly.
  • Add in the broth, coconut milk or creamer, lemon juice and mustard and whisk while cooking. Once thickened, stir in the nutritional yeast and Italian seasoning and remove from heat. Stir in sea salt and black pepper to taste, and adjust all seasonings to taste.
  • Stir the chicken and veggie mixture plus the pasta into the sauce, then transfer to the prepared baking dish. Sprinkle the vegan mozzarella cheese all over the top, if using.
  • Bake in the preheated oven, uncovered for 15 minutes or until bubbly and the vegan cheese is melted. Serve hot and enjoy! Store leftovers tightly covered in the refrigerator for up to 3 days.