Savory Italian Herb 'Bolognese' with Lettuce Noodles

Ingredients

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

Instructions

1. 1Thinly slice butterhead lettuce into noodle-like strands. In a bowl, lightly toss the lettuce 'noodles' with 1 tablespoon of light olive oil and 1/4 teaspoon of sea salt. Set aside.
2. 2Finely dice the white onion. In a large pan, heat 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 1 teaspoon of granulated garlic, the leaves from 1 sprig of fresh rosemary (finely chopped), and 1 teaspoon of thyme to the pan. Cook for another minute until fragrant.
4. 4Pour in 2 cups of low sodium chicken broth. Add 4 ounces of finely diced cooked chicken breast. Bring to a simmer and cook for at least 15 minutes, allowing the flavors to meld and deepen.
5. 5In a small bowl, whisk together 1 tablespoon of arrowroot powder with 2 tablespoons of low sodium chicken broth to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until it reaches the desired consistency.
6. 6Season the sauce with 1/4 teaspoon of sea salt and 1/4 teaspoon of white pepper to taste.
7. 7Divide the prepared butterhead lettuce 'noodles' among serving bowls. Spoon the savory Italian herb 'bolognese' sauce generously over the 'noodles'.
8. 8Garnish each serving with a small sprig of fresh rosemary.