Ingredients
Scale
- 2 tbsp oil
- ½ cup chopped onion
- 2 cups chopped sweet potato
- 2 cups chopped green beans
- 2 tbsp arrowroot
- 1 ½ cups chicken stock
- ½ cup coconut milk
- 1 tsp chopped fresh sage
- ½ tsp tarragon
- ½ tsp garlic powder
- Dash of nutmeg
- Salt and pepper
- 3 cups chopped or shredded turkey or chicken*
Instructions
- Place a pan over medium heat and add 2 tbsp oil to the pan. Once the pan is warm, add in onion and sweet potatoes. Cook, stirring occasionally for 5 minutes.
- Add green beans to the pan and cook for another 5 minutes, covered, stirring occasionally for 5-7 more minutes or until sweet potatoes are fork tender.
- Once veggies are cooked, remove them from the pan into a bowl and set aside.
- In a bowl or pyrex measuring cup combine arrowroot powder, chicken stock, coconut milk, sage, tarragon, garlic powder and nutmeg and stir to combine.
- Pour the mixture into the still hot pan and cook while whisking for about 1 minute until the sauce has thickened.
- Add back in the veggies and add the turkey or chicken then season to taste with salt and pepper.