optional: shaved parmesan and red chili flakes to top with
Instructions
In a large pot (I use a Dutch oven) on medium heat, add in olive oil and chicken breasts. Season with salt and onion powder and brown the chicken for 3-4 minutes.
Add in the garlic and sauté for another 2 minutes.
Add in the chicken stock and coconut milk and increase the heat until the liquid starts to boil.
Add in the pasta and lower the heat back to medium. Let the pasta cook for 8-9 minutes, stirring occasionally.
Add in broccoli and peas, stir and let cook for another 2-3 minutes or until the pasta has cooked through.
Top off with some red chili flakes and shaved parmesan if you wish before serving.