Ingredients
Equipment
Method
Directions
- Begin by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water in case you need to loosen the sauce later.
- In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Once hot, add the finely chopped yellow onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. Next, stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
- Pour in the can of full-fat coconut milk and the tomato sauce. Stir well to combine, then add the drained sun-dried tomatoes, sea salt, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, allowing it to thicken slightly for about 5 minutes.
- In a separate pan, heat the remaining 1 tablespoon of avocado oil. Add the chopped chicken breasts and season with a pinch of salt and pepper. Cook for about 6-8 minutes or until the chicken is fully cooked and no longer pink in the center.
- Once the chicken is cooked, add it to the skillet with the creamy sauce. Stir to coat the chicken evenly in the sauce. Finally, fold in the cooked gluten-free pasta, mixing everything until well combined. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Remove the skillet from the heat and stir in the freshly chopped basil. Serve the Creamy Sun-Dried Tomato Chicken Pasta immediately, garnished with additional basil if desired. Enjoy the rich flavors and creamy texture of this delightful dish!
Notes
- For a vegetarian version, substitute the chicken with chickpeas or sautéed mushrooms.
- Add more veggies like spinach or bell peppers for an extra nutritional boost.
- For a spicier kick, increase the amount of red pepper flakes.