Mushroom Pepper Chicken

This is one of my Cowboy’s favorite dishes. And one of my favorites to cook considering it only takes up one pot for the chicken, and one for the pasta.

Mushroom Pepper Chicken

• 1 TB butter, ghee, or coconut oil
• 1 C sliced mushrooms
• 3/4 C tri colored peppers, diced
• 1/2 C onion, diced
• 1 C plain SCD yogurt
• 1/4 C homemade mayo
• 1/4 C parm cheese (optional)
• 1 lb chicken, diced
• 1/4 tsp oregano
• 1/4 tsp basil
• s&p to taste
• 1 tsp chives
• 1lb chicken

• melt butter in a large skillet over med-high. Add mushrooms, onions, and peppers.
• dice chicken and add to pan, cook until browned and turn heat to low.
• season with oregano, basil, s&p
• add yogurt, mayo, and parm cheese, stir just until melted.
• remove from heat, serve over riced cauliflower or Paleo Cupboard’s Paleo Pasta
• garnish with chives