1. Cook pasta according to package directions until it's al dente (it will finish cooking at a later step in the recipe). Drain and set aside. I use It’s Skinny Fettuccine, so I only need to empty water from the pasta and lightly rinse and drain in a strainer.

2. Halve the tomatoes, slice the mushrooms and mince the garlic.


3. Cut chicken into bite size pieces. Season chicken with salt and  pepper. Toss in the arrowroot starch.

4. Heat half of the oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.

5. Add the rest of the oil to the same skillet. Cook mushrooms over medium heat for 3 minutes, then add minced garlic cloves and tomatoes, cook for another couple of minutes.

6. Add heavy cream, paprika, garlic powder, thyme, Italian seasoning and cayenne pepper. Stir in Parmesan and Pecorino Romano cheese blend.

7. Add chicken and drained fettuccine. Cook for another couple of minutes over low heat until warmed up.

8. Garnish with chopped fresh parsley or chives (optional). Serve.