With Low Carb Options

I love Puff Pastry, so if it is a cheat I will do it;  otherwise I will serve over Miracle Noodle or Nooddles.

2 -3 Cups Cooked Chicken, torn into 1/4″ strips or  1/1/2 lb skinless boneless chicken breast

1 tsp white vinegar

1 tsp salt

3 tsp vegetable oil

1 large onion, diced

1 cup sliced mushrooms

2 tsp Coconut flour

2 2/3 cups chicken broth

1/2 cup diced pimentos

1/2 Cup Frozen Peas

1/2 Cup chopped fresh parsley

1/4 tsp pepper

4 Baked Puff Pastry shells or 1 Pkg #miracle Noodle or #Nooodle

Saute onions and mushrooms in oil in a large skillet.  Cook over medium high heat until onions are lightly browned and mushrooms have lost most of there liquid.  sprinkle with the flour coconut flour and cook stirring or one minute.  Add the broth and bring to a boil, stirring constantly .  Boil for 3 minutes until is thickened and smooth.  Add the chicken,  Peas, pimento, parsley, pepper and remaining 1/4 tsp( Please taste first just in case you don’t really need it).  Bring to a simmer;  if it is too thick add a little more broiler to thin.

If you are low Carb and Gluten Free  serve over the Miracle Noodle or the Nooodle if you are splurging or just love Puff paste.  then go for it.  But in Moderation like 1/2  🙂

Serving size is 4 to 6 depending how hungry