1 lb. chicken thighs, cut into bite sized chunks
2 Tbsp coconut oil
½ yellow diced onion
2 cloves garlic
2 cups sweet potatoes chopped into 1” cubes
½ cup diced mini bell peppers, or orange/yellow bell pepper
2 cups chicken stock
1 8oz. package cream cheese*
4 Tbsp SAUS® Do Everything Sauce
2 cups sliced shiitake mushrooms
1 cup fresh arugula
Add the chicken, garlic, onion, peppers, sweet potatoes and coconut oil to a large sauce pan. Sauté over medium heat for about 3-5 minutes**, or until the chicken is no longer pink and onions are soft and transparent. Remove the mix from the pan and set to the side.
Add the chicken stock to the pan and bring to a boil. Reduce the heat to simmer and add the cream cheese and SAUS®. Mash the cream cheese into the broth until mostly broken down, then whisk until there are no chunks.
Add the chicken and veggie mixture back into the pan, along with the mushrooms and simmer for another 5 minutes, stirring occasionally.
Turn off heat and stir in the arugula.
Serve over rice or pasta. Add more SAUS® to taste.
*Take the cream cheese out of the refrigerator about ½ hour before cooking to soften. It makes mixing it into the broth easier.
**Try not to over-cook the chicken in the first step. It’s okay if the onions aren’t completely transparent. They will continue to cook when added back to the stock.