Coconut Lime Macadamia Chicken

Coconut Lime Macadamia Chicken

2 Tbs. coconut oil
3/4 lb. boneless, skinless chicken tenders
1 cup full-fat coconut milk
1/2 tsp. sea salt
juice and zest of 1 lime
1 tsp. sugar-free fish sauce
fresh cilantro
roasted macadamia nuts

2 cups all-purpose flour
2 eggs

 

Melt the coconut oil in a large stock pot over medium heat.  

Add the chicken and coconut milk and the salt and simmer, covered, for 10-15 minutes (very low) until the chicken is just barely done.

 

Meanwhile, in a large bowl, form a well in the center of the flour. Add the eggs to the well and gather the sides in a form. Work the egg into the flour to create the perfect pasta dough. 

Roll the dough through a pasta maker or by hand to create fettuccine-style noodles.

 

Transfer the noodles to the simmering chicken and coconut immediately.

Cook 3-5 minutes longer and add lime juice and fish sauce.

 

Gently toss and transfer to serving dishes, topping with lime zest, fresh cilantro, and macadamia nuts.