09/03/2015
We would like to take this opportunity to Thank all our Paleo 2 Go Fans for their overwhelming support.
Here is a tasty insight to one of our favourite recipes: Paleo Chicken Noodles
Ingredients:
2 teaspoon(s) olive oil
4 medium garlic clove(s), minced
1 pound(s) chicken breast(s), boneless, skinless, cut into 1 inch cubes
12 ounce(s) kelp noodles
2 teaspoon(s) tarragon, dried
1 cup(s) cashews
1/2 teaspoon(s) onion powder
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) mustard powder
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground
1/8 teaspoon(s) paprika
Instructions:
Add olive oil to a large skillet over medium heat. When pan is hot, saute garlic for 3-4 minutes. Add chicken to the skillet and cook until all sides are brown.
Rinse and chop kelp noodles, and add to the skillet along with tarragon. Cover and simmer on low for 30 minutes.
After cooking, pour the liquid from the skillet carefully into a small container for use in the sauce.
Add cashews, onion powder, garlic powder, mustard powder, sea salt (optional), black pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce (use a spatula to scrape down the sides of the blender periodically). Add the juices until the mixture reaches the desired consistency.
Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.
