Italian Inspired "Mushroom" Bolognese with Lettuce Noodles

Ingredients

• 1 head butterhead lettuce
• 2 tablespoons light olive oil
• 1 medium white onion
• 1 teaspoon granulated garlic
• 2 sprigs fresh rosemary
• 2 sprigs thyme
• 4 cups low sodium chicken broth
• 0.5 cup cooked chicken breast
• 1 tablespoon arrowroot powder
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper

Instructions

1. 1Prepare the "Noodles": Thinly slice the butterhead lettuce into noodle-like strands. Lightly toss the lettuce "noodles" with 1 tablespoon of light olive oil and 1/4 teaspoon of salt. Set aside.
2. 2Create the Base: Finely dice the white onion. In a large pan, heat the remaining 1 tablespoon of light olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
3. 3Add Aromatics: Add granulated garlic, fresh rosemary and Thyme to the pan, cooking for another minute until fragrant.
4. 4Simmer the Sauce: Pour in the low sodium chicken broth and add the finely diced cooked chicken breast. Simmer the broth with the onion and herb mixture for at least 15 minutes to allow the flavors to meld.
5. 5Thicken the Sauce: In a small bowl, create a slurry with arrowroot powder and 2 tablespoons of cold low sodium chicken broth. Gradually add the slurry to the sauce, stirring constantly, until it reaches the desired consistency. Be careful not to over-thicken.
6. 6Season and Finish: Season the sauce with the remaining salt and white pepper to taste.
7. 7Assemble the Dish: Place the butterhead lettuce "noodles" in a bowl. Spoon the "mushroom" flavored sauce over the "noodles." Garnish with a sprig of fresh rosemary.