Almond Butter Noodles
I have made these noodles ten times within the last month and thought it was finally time to share this recipe with you all. This is an extremely easy recipe that comes together quickly. Ground chicken and red bell peppers are enveloped in a dairy-free almond butter-coconut milk sauce that is full of flavor, spice, and zing. You can use any pasta you have on hand, but I highly recommend using pappardelle or some wide noodle. This pasta style really helps lasso all of those little bits of chicken and peppers into the sauce for an extremely satisfying bite. Try this out, and let me know what you think!
Prep Time: 5 minutes | Cook Time: 25 minutes
Serves: 4-6
Ingredients:
1 package of pappardelle (8 oz)
olive oil
2 red bell peppers, sliced into small strips
1 lb ground chicken
salt, pepper, garlic powder, and onion powder to taste
3/4 cup creamy almond butter
3/4 cup full-fat coconut milk
1/4 cup coconut aminos
1 1/2 tbsp sriracha
2 tbsp rice wine vinegar
cilantro for serving
Method:
Boil pappardelle according to package directions.
Place 2 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add your pepper strips and sauté until crisp-tender, for about 5 minutes. Remove from skillet and place on a plate nearby.
In the same hot skillet, add 1-2 tbsp more oil and place your ground chicken in there. Once you have broken up the chicken, season to your liking with salt, pepper, garlic powder, and onion powder. Once fully cooked, add your peppers back in and turn down the heat to medium-low.
In a medium bowl, whisk the almond butter, coconut milk, coconut aminos, sriracha, and vinegar until well combined. Taste and adjust to your preferences.
Add the cooked pasta and the almond butter sauce to your skillet with the chicken and peppers, tossing together until everything is fully incorporated.
Serve with fresh cilantro and enjoy!
