This is one of my hubby’s creations – but it’s one of our favorites!!
1 c coconut milk (full-fat). Our favorite brand is the Thai coconut milk.
1 c tomato sauce (make sure it doesn’t have added sugar, etc) We buy Hunt’s.
Chicken Breasts (4-5), boneless and skinless
1 can of artichoke hearts, chopped
Your choice of seasonings
Salt and Pepper
Optional – spaghetti squash cooked and threaded or Cauliflower (riced)
Bake chicken in oven until done. While chicken is baking, cook bacon until it reaches desired tenderness. Put bacon to the side.
Place mushroom slices in a pan and saute, seasoning with salt and pepper to taste. Add in the chopped artichoke hearts and cook for approximately 1 minute. Then, add in the tomato sauce and coconut milk, stir to mix. Add chicken and bacon, cut into smaller pieces and add into pan. Add in your choice of seasonings and cover with a lid and let it simmer for approx 5 minutes.
Serve alone or over cooked spaghetti squash or riced cauliflower.
This recipe is one of our favorites!! We are super excited by how easy it is and that the kiddos (and we!) love it! We also love how versatile it is and that it fits within the Paleo frame of eating.