Recipe Vortex

1 tbsp olive oil

8 oz white mushrooms sliced - 250 grams - 3 heaped cup

1 small yellow onion diced

1/2 tsp garlic powder

1/2 tsp sea salt

1 cup cashew cream one batch of my quick and easy recipe

1 cup chicken broth

1 cup small frozen peas

1/2 cup pimentos drained and chopped

3 cups cooked chicken shredded or cubed – see all the options below - leftovers Thanksgiving turkey would be perfect here too!

chopped parsley, to garnish - optional

My favorite skillet method: rub 3 chicken breasts with some sweet paprika, salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-low heat and cook until it’s charred on the outside and fully cooked on the outside (about 7-9 minutes per side depending on the size of the breasts).

Baked chicken: place 3 chicken breasts on a baking sheet. Drizzle with a bit of oil, season with salt and pepper and bake at 350F/180C for 20 to 30 minutes (depending on the size of the chicken)

Heat olive oil in a large skillet over medium high heat. Add mushrooms and onions and cook until they start to soften, about 5 minutes. Season with garlic powder and salt + pepper to taste.

Lower the heat to low and stir in cashew cream and chicken stock. Cook until thickened a bit, just a minute or two tops (it will continue thickening as you add the other ingredients and as it cools down). Stir in peas, pimentos and cooked chicken.

Serve immediately over rice, cauliflower rice, pasta or biscuits.