Chicken Broccoli Parsnip “Pasta”

Chicken Broccoli Parnsip


  • 1.5 lb chicken, cubed
  • 2 large parnsips, spiralized
  • 1 head of broccoli, chopped
  • 3/4 can coconut cream
  • 1/4 cup Bragg’s aminos
  • 1/2 tbsp garlic
  • 2 tbsp chili paste
  • salt and pepper to taste
  • 1.5 tbsp coconut oil

Heat 1/2 tbsp coconut oil in a pan over medium heat. Add the chicken and cook for about 15 minutes or until cooked thoroughly (stir every couple of minutes). While the chicken cooks, heat 1 tbsp coconut oil in a large pot over medium heat and add the broccoli– cook for about 5 minutes and then add the parnsip noodles. You might need to add a little more coconut oil but I have been trying to limit the oil when cooking. These noodles with broccoli need to cook for about 20-25 minutes, stirring frequently to make sure you don’t burn the parnsips. When the chicken looks cooked throughout, add the chili paste, aminos, 1/2 can coconut cream, and garlic, along with a little salt and a good amount of pepper. You should have a pretty good sauce going. Reduce heat to low and cook covered for 10-15 minutes. Add some salt and pepper to the parsnip noodles as they cook and when they are fully cooked (you can tell when they become more limp and you can even pull a piece out and try it) then add the other 1/4 can coconut cream along with a splash of aminos. Cook these for another 10 minutes. When you serve the chicken over the noodles, there should be extra sauce in the pan to pour over for some extra flavor! Enjoy!


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