December 08, 2014
2 tsp olive oil
4 cloves of garlic, minced
1 pound skinless, boneless chicken breasts, cut into 1 inch cubes
1 (12 oz) package kelp noodles( I found these in festival in their organic section in the pasta isle.) Kelp noodles are low calorie and substitue for pasta. Kelp is an edible seaweed that is high in nutrients. High in iodine, contains over 70 minerals, potassium, magnesium, calcium, iron and 21 amino acids. Don't worry about taste is seriously has no taste it takes on the flavor of the dish.
2 tsp tarragon
1 -1 1/2 cup cashews
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp sea salt
1/4 tsp white or black pepper
1/8 tsp paprika
Will need to bring 2 cups of water to a boil
1.) Add olive oil to large skillet over medium heat. Saute garlic for 3-4 minutes. Add chicken to skillet and cook until cooked all the way through.
2.) Rinse and chop the kelp noodles, and add to the skillet along with tarragon. Cover and simmer on low for 30 minutes.
3.) Start boiling the water. While that is boiling. Add cashews, onion powder, garlic powder, mustard powder, sea salt, black or white pepper, and paprika to blender. Cover and blend until becomes a powder form. . Slowly start to add the boiling water to the blender add a little at a time until you have your desire consistency.
4.) Once you have reached your desired consistency with the sauce add to the skillet with the chicken and noodles and mix well and heat throuhg.
*** This dish does not look the prettiest but sure is delicous!!***