Ingredients:

1 tbsp. organic grass-fed ghee

3 whole chicken breasts, organic

1 tsp. primal palate seafood seasoning

4 oz. grass-fed butter, unsalted

1 tbsp. shallot, minced

1 clove garlic, minced

1/4 cup white wine (optional)

1 cup organic heavy whipping cream or dairy-free heavy whipping cream

1.5 cups parmesan cheese (dairy-free, if desired)

7 oz. Tagliatelle gluten-free (about 3/4 of the package) or Palmini noodles or zucchini noodles

2 tbsp. fresh parsley, chopped

Pinch of sea salt and black pepper (optional)

Instructions:

Step 1: Preheat oven to 350°F

Step 2: Melt 1 tbsp. ghee in cast iron skillet over medium heat. Add chicken breasts and sear until browned on both sides (about 2 minutes on each side).

Step 3: Once seared, season with seafood seasoning and add to ovenproof baking tray. Bake for about 15 minutes in oven and set aside once done.

Step 4: Get your pasta going. Cook your pasta according to instructions on packet in a pot of water.

Step 5: For the sauce: In a large sauté pan, melt 1 tbsp. of butter over medium-low heat. Add your garlic and shallots and sauté until shallots are translucent.

Step 6: Add your white wine and bring heat up to medium, while wine is reducing, keep on stirring until wine reduced by half and starts to form a thicker sauce with the butter.

Step 7: Add the rest of the butter to sauté pan and stir in mixture until it melts. Turn heat down to medium-low and pour in the cream. Stir to combine with rest of the sauce—it will start to bubble.

Step 8: Let sauce simmer and continue to stir for about 5 minutes (sauce will thicken). Do not turn the heat up as this will break the emulsion.

Step 9: Gently stir in parmesan cheese to the sauce. Once pasta is drained add to sauce and gently mix.

Step 10: Serve pasta with chicken and fresh parsley (salt and pepper to taste)

Step 11: Enjoy!