Chicken Alfredo with Fresh Asparagus and Cherry Tomatoes

Ingredients

2 fully cooked chicken breasts cut into bite-size pieces
3 cups gelatinized bone broth (I cook a whole chicken in the Instantpot) If your bone broth is not solid in the fridge, then add 2 to 3 tablespoons of grass fed gelatin after it is warmed on the stove.
1 1/2 cup heavy cream
1 cup Parmesan cheese
2 cloves minced garlic
Italian seasonings to taste (1-2 T)
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoons arrowroot powder
2 tablespoons butter

Instructions

Cook a whole, organic chicken in the InstantPot for 60 minutes to get the BEST gelatinous bone broth. Can strain out chicken bits, but I left them in. Pick out larger chicken pieces.
Melt butter in a sauce pan. Whisk in arrowroot powder to make a roux. Slowly whisk in bone broth and bring to a boil. Then, simmer and add cream and cheese. If you need to thicken it, then take 1/2 cup into a bowl and add 2 more tablespoons of arrowroot powder. Whisk to combine. Add to sauce. Add garlic and spices. Bring to boil on medium heat to thicken. After it has thickened, add the chicken breasts.
Optional: Add fresh asparagus cut into bite-size pieces and cook for three minutes. Then, add halved cherry tomatoes and cook for another two minutes. Cook gluten-free pasta according to directions on package. Serve over pasta of choice.
Other gluten-free options are:
Spaghetti Squash (Cut in half, remove seeds, brush with oil, roast in glass casserole dish cut side down on 350 F for 30 minutes)
Fresh Zucchini (Cut into spaghetti with Spiralizer)

Garnish with toasted gluten-free Panko crumbs and Parmesan cheese.