Chicken Carbonara

GF, DF and RSF – serves 4

Ingredients:

• 2 large chicken breasts diced

• 2 zucchinis diced

• 1 cup of peas

• 1 small onion diced

• 1 garlic clove finely diced

• 2 rashers bacon (optional)

• 250g GF pasta

• 100ml coconut cream

• 4 egg yolks

• 2 tbsp nutritional yeast

• 1 tbsp thyme

• Salt and pepper

Method::

1. Put your pasta on to cook in a pot of boiling water.

2. While this cooks, add 1 tbsp olive oil, onion, garlic and thyme to a heated pan. Cook for 3 minutes.

3. Add in your chicken and cook for 8 minutes or until cooked through.

4. While this cooks, add the egg yolks, coconut cream, nutritional yeast and a pich of salt and pepper into a bowl and whisk. Set aside.

5. With 4 minutes to go, add in the zucchini with the chicken.

6. Once this is cooked, turn the pan off and take off the heat.

7. Pour over the sauce stirring the mixture as you go to prevent the egg from cooking.

8. Toss through the pasta and serve straight away.