| Prep Time | 5 minutes |
| Passive Time | 15 minutes |
| Servings |
|
Ingredients
- 8 oz gluten-free brown rice pasta
- 3 cloves garlic (minced)
- 2 tbsp nutritional yeast
- 1 cup chicken (cooked and cubed, optional)
- 1 cup coconut milk
- 2 tbsp olive oil
- 2 cups veggie or chicken broth (high-protein bone broth preferred)
- 1/2 tsp sea salt
Ingredients
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|
Instructions
- Place all ingredients in a pot.
- Cover and bring to a boil over medium-high heat.
- Stir every 2-3 minutes, to keep the noodles from sticking to each other.
- Remove from stove once al dente (after 12-15 minutes of cooking).
- Garnish with parsley, if desired.
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