Creamy Sun Dried Tomato Pasta

Add the avocado oil to a large skillet pan and heat to medium heat
Cut the chicken into 1 inch cube and sprinkle them with the salt and pepper
Add the chicken to the pan and cook on medium heat for 6-8 minutes or until cooked through. Then remove it from the pan and set it aside
Add the pasta to a pot of boiling water and cook according to the package instructions
To the same pan that you cooked the chicken, add the ghee, chopped mushrooms, diced onions, and sun dried tomatoes. Cook the mushrooms, onions, and sun dried tomatoes for about 5 minutes or until the mushrooms and onions have softened then add the minced garlic and sauté for 1-2 minutes
While the mushrooms, sun dried tomatoes, onions, and garlic are cooking, in a small bowl whisk together the dairy free milk, nutritional yeast, arrowroot flour, salt, pepper
Add the milk mixture to the mushrooms and sun dried tomatoes and let cook on medium low heat until it has thickened. About 5 minutes.
Add the basil and cooked chicken to the sauce and turn the heat to low
Drain the cooked pasta (if you plan to store some in the fridge I recommend adding 1 tablespoon of avocado oil to the cooked pasta to prevent it from sticking together when it gets cold) and return it back to the pot
Pour the sauce over the pasta and stir to combine then serve