Sun-Dried Tomato Mozzarella Chicken Pasta

Ingredients:
3-4 oz chopped or minced sun dried tomatoes in oil
3 large garlic cloves - minced
1 lb boneless skinless chicken breast cut into small tenders
salt
paprika
1 cup half and half (or full fat coconut milk)
1 cup shredded mozzarella cheese
*1 cup sliced mushrooms (optional)
8 oz pasta of choice
1/4 tsp red pepper flakes
1/4 cup fresh basil - roughly chopped
1/2 cup reserved pasta water
salt to taste
*2 cups fresh baby spinach (optional)

In a large pan over high heat, sauté garlic and sun-dried tomatoes (mostly drained from oil), for 1 minute. Remove to a bowl reserving oil. Add chicken tenders, season with salt and paprika. Cook over high heat on each side for 1 minute - remove to bowl with garlic and tomatoes.

Cook pasta to al dente, reserving 1/2 cup pasta water and rinse with cold water to stop cooking.

Reduce heat to medium-high and add garlic, tomatoes, chicken, milk, *mushrooms and cheese to pan and bring to a gentle boil. Reduce to simmer and cook, stirring constantly, until cheese is melted. Add cooked pasta, basil, red pepper flakes *spinach and reserved pasta water to pan. Cook until such is creamy and spinach is wilted.

Season to taste with salt and more red pepper flakes if needed.

Paleo Tortillas

Ingredients:
2 eggs-whisked
1 cup full fat coconut milk
1 TBSP olive oil
3/4 cup tapioca flour
3 TBSP coconut flour
1/4 tsp salt

In a bowl combine the eggs, milk and oil.

In a separate bowl combine the flours and salt.

Pour wet ingredients into dry ingredients and combine well.

Heat a little olive oil or butter in a pan over medium heat. Pour a 1/3 cup of batter in the center of the pan and swirl to spread out a little. Cook 2-3 minutes until lightly browned. Flip and cook 1-2 minutes. Remove to a plate lined with paper towels.

Makes about 6 tortillas.