Serves: 2

Prep Time: 15min

Cook Time: 25min

DIRECTIONS

Wash and chop mushroom, broccoli, cauliflower, shallots, and mince garlic. Set aside. 

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If using chicken, put 1 tbsp of the oil in a large pan and place over medium high heat. If not already removed, slice out bone of the chicken and into a flatter thigh. Season with salt and pepper on both sides.

When pan is hot, add chicken to pan and sear for around 5 minutes on each side or until golden brown and crispy. When finished cooking, place on a plate and set aside. Leave pan on the stove for later.

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While chicken is cooking, bring a large pot of water to a boil. Add pasta and cook until al dente. 

While pasta is cooking, add 1 tbsp of oil to the pan. Add shallots and put over medium high heat. When they become fragrant, add mushrooms and turn down to medium. Mushroom should not be crowded in the pan or they will not brown, they will steam. Have no more than what is shown in the photo. Sweat out the mushrooms until they have reduced in size and darken in colour.

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While mushrooms are sweating, bring a large pot of salted water to a boil for the pasta. Add pasta when ready and cook until al dente. Save 1 cup of pasta water. 

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Cut chicken in small pieces before setting aside again.

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​When mushrooms are dark, add tapioca flour and stir to coat everything. When coated add the stock and sour cream. Stir well as the sour cream will take a bit of time to mix in. 

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Add the broccoli and cauliflower, bring heat back up and allow to come to boil before reducing to simmer. Add lid to help cook vegetables if needed. 

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When pasta is al dente, add directly into the sauce pan along with the chicken, and toss to coat everything. If sauce has reduced too much, add pasta water to revive it. If sauce is still to runny, keep over medium high heat until it reduces.  Season to taste and serve right away.