Golden Embrace Chicken & Noodle with Toasted Almond Dukkah

Ingredients

• 12 oz Boneless, skinless chicken breasts
• 4 cups Low-sodium chicken or vegetable broth
• 4 oz Whole wheat fettuccine or tagliatelle
• 1 tbsp Olive oil
• 0.5 Yellow onion
• 1 Celery stalk
• 1 Carrot 1 Carrot
• 1 tbsp Whole wheat flour or arrowroot powder
• 0.5 cup Unsweetened almond milk
• 1 tbsp Nutritional yeast
• 0.5 cup Frozen peas
• 0.5 tsp Fresh thyme leaves
• 2 tbsp Fresh parsley
• 1 tbsp Fresh dill
• 0.5 tsp Lemon zest
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Slivered almonds
• 1 tsp Sesame seeds
• 0.5 tsp Coriander seeds
• 0.25 tsp Cumin seeds

Instructions

1. Poach the Chicken: Place chicken breasts in a saucepan. Pour 2 cups of the low-sodium broth over them. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 10-12 minutes, or until chicken is cooked through (internal temperature 165°F/74°C). Remove chicken, shred with two forks, and set aside. Reserve the poaching liquid.
2. Cook the Pasta: While the chicken poaches, bring a pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package directions until al dente. Drain well and set aside.
3. Prepare the Dukkah: In a small dry skillet, combine slivered almonds, sesame seeds, coriander seeds, and cumin seeds. Toast over medium-low heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn. Remove from heat, let cool slightly, then coarsely crush in a mortar and pestle or chop finely. Set aside.
4. Sauté Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until vegetables begin to soften.
5. Build the Sauce: Sprinkle the whole wheat flour over the sautéed vegetables and stir for 1 minute to cook the flour. Gradually whisk in the remaining 2 cups of low-sodium broth (or use some of the reserved chicken poaching liquid). Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly. Stir in the unsweetened almond milk, nutritional yeast, thyme, salt, and pepper.
6. Combine and Finish: Add the shredded chicken, cooked pasta, and frozen peas to the sauce. Stir gently until everything is well combined and heated through, about 2-3 minutes. Remove from heat and stir in the fresh parsley, dill (if using), and lemon zest.
7. Serve: Divide the Golden Embrace Chicken & Noodle between two bowls. Garnish generously with additional fresh parsley and a sprinkle of the toasted almond dukkah. Serve immediately.

Nutrition (per serving)