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Pan-seared chicken in a dairy free creamy sauce with peas, sun dried tomatoes, kale, and mushrooms. All of it is served over a grain of your choice: rice, quinoa, pasta etc. Everything comes together in about 30 minutes and with one pan! This meal is perfect for weeknights!

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

GRAIN OPTIONS FOR SERVING:
 2 cups quinoa
 2 cups rice
 2 cups gluten free pasta
CHICKEN:
 1 pound skinless, boneless chicken thighs (can sub chicken breast for a lighter dish)
 salt and pepper
 1 tbsp extra virgin olive oil
SAUCE:
 1 tbsp extra virgin olive oil
 1 qt medium onion, chopped
 2 qts cloves garlic, minced
 1 cup mushrooms, sliced
 ½ cup chicken broth
 1 ½ cups unsweetened, unflavored cashew milk (can sub cow’s milk if not dairy free)
 1 cup julienned sun dried tomatoes (not in oil)
 ½ cup frozen green peas
 1 tbsp fresh rosemary, chopped (sub 1 to 2 teaspoons dried rosemary)
 1 cup kale, chopped (can sub spinach)
 1 tsp freshly grated nutmeg
 salt and pepper to taste
 2 ½ tsp arrowroot or corn starch

1

Prepare the rice or quinoa at this time, according to the package directions. If making pasta, you can prepare it when the dish is almost done cooking.

CHICKEN
2

Heat a large skillet over medium heat. Salt and pepper both sides of the chicken. Heat the olive oil in the pan. Sear the chicken for 6 to 8 minutes per side, or until cooked through. You will know the chicken is ready to flip when it releases easily from the pan. Remove the chicken onto a plate and cover with foil to keep warm.

SAUCE
3

In the same skillet heat the olive oil. Add the onion, season with a little salt. Cook until soft, about 3 minutes. Add the garlic, cook for another 1 minute.

4

Add the mushrooms and cook for 3 to 5 minutes, or until caramelized and tender. If the mushrooms become too dry you can add in a little chicken stock at a time until they are well cooked, instead of adding more oil.

5

Add the chicken broth and cashew milk. Bring to a simmer and allow to simmer for 5 minutes, or until the sauce has thickened a little.

6

Add the sun dried tomatoes, peas, rosemary, kale and nutmeg. Simmer for 3 minutes, or until the kale is wilted and the sun dried tomatoes are plump.

7

Taste the sauce and add salt and pepper to taste.

8

Place the arrowroot starch or corn stach in a small bowl. Add a little cashew milk or chicken stock and whisk until no more lumps remain. Stir the starch mixture into the sauce. Cook for another minute, or until the sauce has thickened slightly.

9

Add the chicken to the sauce. Serve immediately over rice, quinoa or pasta.

NOTES
10

If you decide to serve this dish with rice (as pictured) keep in mind that rice takes about 40 minutes to cook. So make sure to add that into your cooking and prep time. Quinoa only takes 15 minutes to cook and pasta usually only takes 6 to 8 minutes to cook.

Ingredients

GRAIN OPTIONS FOR SERVING:
 2 cups quinoa
 2 cups rice
 2 cups gluten free pasta
CHICKEN:
 1 pound skinless, boneless chicken thighs (can sub chicken breast for a lighter dish)
 salt and pepper
 1 tbsp extra virgin olive oil
SAUCE:
 1 tbsp extra virgin olive oil
 1 qt medium onion, chopped
 2 qts cloves garlic, minced
 1 cup mushrooms, sliced
 ½ cup chicken broth
 1 ½ cups unsweetened, unflavored cashew milk (can sub cow’s milk if not dairy free)
 1 cup julienned sun dried tomatoes (not in oil)
 ½ cup frozen green peas
 1 tbsp fresh rosemary, chopped (sub 1 to 2 teaspoons dried rosemary)
 1 cup kale, chopped (can sub spinach)
 1 tsp freshly grated nutmeg
 salt and pepper to taste
 2 ½ tsp arrowroot or corn starch

Directions

1

Prepare the rice or quinoa at this time, according to the package directions. If making pasta, you can prepare it when the dish is almost done cooking.

CHICKEN
2

Heat a large skillet over medium heat. Salt and pepper both sides of the chicken. Heat the olive oil in the pan. Sear the chicken for 6 to 8 minutes per side, or until cooked through. You will know the chicken is ready to flip when it releases easily from the pan. Remove the chicken onto a plate and cover with foil to keep warm.

SAUCE
3

In the same skillet heat the olive oil. Add the onion, season with a little salt. Cook until soft, about 3 minutes. Add the garlic, cook for another 1 minute.

4

Add the mushrooms and cook for 3 to 5 minutes, or until caramelized and tender. If the mushrooms become too dry you can add in a little chicken stock at a time until they are well cooked, instead of adding more oil.

5

Add the chicken broth and cashew milk. Bring to a simmer and allow to simmer for 5 minutes, or until the sauce has thickened a little.

6

Add the sun dried tomatoes, peas, rosemary, kale and nutmeg. Simmer for 3 minutes, or until the kale is wilted and the sun dried tomatoes are plump.

7

Taste the sauce and add salt and pepper to taste.

8

Place the arrowroot starch or corn stach in a small bowl. Add a little cashew milk or chicken stock and whisk until no more lumps remain. Stir the starch mixture into the sauce. Cook for another minute, or until the sauce has thickened slightly.

9

Add the chicken to the sauce. Serve immediately over rice, quinoa or pasta.

NOTES
10

If you decide to serve this dish with rice (as pictured) keep in mind that rice takes about 40 minutes to cook. So make sure to add that into your cooking and prep time. Quinoa only takes 15 minutes to cook and pasta usually only takes 6 to 8 minutes to cook.

SUNDRIED Tomato & ROSEMARY Chicken-Pressure Cooker
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