Chicken & Noodles with Rosemary Lemon Cream Sauce


Sometimes you just need a quick-and-dirty dinner. Well, here it is! This was born out of necessity; we were frantically getting ready to leave town the next morning and of course hadn’t been to the grocery store because, we were leaving town!

So, short on time and things to cook with, I used what was on hand to quite literally throw this together. And you know something? I think I’ve discovered my new favorite sauce in the process!

Let me touch on those glass noodles real quick… these are typically found in Asian inspired dishes. But they happen to work really well here. They tend to take on the flavor of what your cooking with, and I find that the creamy sauce causes the noodles to be a little less “slippery”.

OK, on with the details!

Yield: 3-4
Author: Amanda Runnels

Chicken & Noodles with Rosemary Lemon Cream Sauce

prep time: cook time: 15 Mtotal time: 15 M
A quick and easy, fully AIP dinner that packs on the texture and flavor!


  • 1 pkg sweet potato glass noodles
  • 2 cans coconut cream, cream only
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp lemon juice
  • 1 sprig rosemary, stemmed
  • 2 cups pre-cooked shredded chicken


How to cook Chicken & Noodles with Rosemary Lemon Cream Sauce

  1. Lightly shred the chicken. I made my life easier by grabbing a pasture-raised roasted chicken from Sprouts!
  2. Boil the noodles for 6 minutes. Drain and rinse with cool water when done.
  3. While the noodles are cooking, combine remaining ingredients except chicken in a skillet. Bring to warm and let simmer while noodles are cooking.
  4. Add the chicken and noodles to the sauce and simmer for 3-5 minutes.
  5. Garnish with fresh rosemary upon serving.
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