coconut oil
boneless/skinless chicken thighs
salt and pepper
Italian seasoning
small button mushrooms garlic
jarred Roasted Red Pepper Paste
heavy cream
goat cheese
fresh parsley for garnish
Ingredients
In a large frying pan on medium heat, melt coconut oil and pan fry chicken seasoned with salt, pepper and Italian seasoning. When fully cooked, transfer to plate.
Pan fry the cut up mushrooms in the same pan with some garlic and sautee until tender and brown.
Add the roasted red pepper paste and stir in the heavy cream and let it simmer for 5 minutes.
Add the chicken back into the sauce and let the flavors infuse for another 5 minutes.
Garnish with fresh chopped parsley and goat cheese. Serve with pasta, rice or cauliflower rice if on Keto. Plate and enjoy!