– fettuccine noodles – chicken breast – avocado oil – coconut milk
While the water is boiling and noodles are cooking, prepare the rest of the recipe. Heat the avocado oil in a large skillet over medium-high heat. Once the skillet is sizzling hot, add the chopped chicken and spread the pieces of chicken into an even layer.
Season chicken with salt. Allow the chicken to sit undisturbed for 3 to 4 minutes, or until it turns golden-brown. Give the chicken a good stir and allow it to cook for another 4 to 5 minutes undisturbed or until the pieces are richly golden-brown and cooked through.
Pour in the canned coconut milk and bring the mixture to a full boil. Stir in the rice vinegar, sea salt, and nutmeg and continue cooking at a gentle boil for 3 to 5 minutes.