Sun-Dried Tomato Chicken Pasta
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5 Servings
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Calories
769 kcal
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Cuisine
Italian
Sun-Dried Tomato Chicken Pasta
Description
This recipe starts by cooking gluten-free noodles and rinsing them for later use. The sauce is prepared by sautéing onions and garlic in avocado oil until golden, then blending these with sun-dried tomatoes, coconut milk, tomato sauce, and seasonings to create a smooth sun-dried tomato sauce. The chicken breast pieces are cooked separately with oil before combining.
The sauce's creamy texture comes from the coconut milk, which also adds mild sweetness balanced by the acidity of the tomato sauce and sun-dried tomatoes. Red pepper flakes are optional to add a gentle heat. Chopped fresh basil stirred in at the end introduces herbal notes that brighten the rich sauce. The pasta and chicken are combined with the sauce for a wholesome main dish.
This adaptable dish can be served immediately and stores well for up to five days in the refrigerator. Using coconut milk keeps it dairy-free, but heavy cream can be substituted if preferred. Various pasta types and shapes work equally well, allowing customization to dietary needs or preference.
Reserving some sun-dried tomatoes to add texture on top before serving offers pleasant contrast to the smooth sauce.
Ingredients
Sun-Dried Tomato Sauce:
- 2 Tbsp avocado oil
- 1 cup yellow onion finely chopped
- 5 cloves garlic minced
- 1 (15-oz) can coconut milk full-fat
- 1 cup tomato sauce
- 1 cup sun-dried tomatoes drained
- 1 ½ tsp salt to taste, sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
Chicken Pasta:
- 12 ounces gluten-free pasta noodles
- 1 Tbsp avocado oil
- 1 1/2 lbs chicken breast chopped
- ½ cup basil chopped, fresh
Instructions
Cook the Noodles:
- Prepare the noodles according to the instructions on the package. Once the noodles have finished cooking, strain them into a colander, immediately rinse them with cool water and set aside until ready to use.
Prepare the Sauce:
- Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté, stirring occasionally until the onion begins turning golden-brown. Stir in the garlic and cook for another 2 to 3 minutes, until the garlic is fragrant.
- Add all of the ingredients for the sun-dried tomato sauce (including the sauteed onion and garlic) to a blender. Note: If you’d like to reserve 1/4 cup of sun-dried tomatoes for serving the pasta for some texture, feel free to do so! This is what I do. Blend until the sauce is completely smooth. Set aside until ready to use.
- Note: Skip the blending process if you don't care about the sauce being ultra creamy.
Cook the Chicken:
- Heat 1 to 2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat. Add the chopped chicken and allow it to cook untouched for 3 minutes. Stir the chicken and continue cooking for another 2 to 3 minutes, until much of the liquid has leached out and the chicken is cooked through.
- Stir in the sun-dried tomato sauce and bring the mixture to a full but controlled boil. Cook, stirring frequently, for 5 to 10 minutes, until everything is piping hot and the sauce is fragrant. The sauce will want to spatter so be sure the heat isn’t too high that the sauce is splashing out of the skillet.
- Stir the cooked pasta noodles into the skillet and continue cooking until everything is hot and well combined.
- Just before serving the pasta, stir in the fresh basil. Serve creamy sun-dried tomato chicken pasta in big bowls and enjoy! If you do cheese, shower the pasta in freshly grated parmesan cheese.
Notes
- You can replace coconut milk with heavy cream if not dairy-free, adjusting volume accordingly.
- Use any tomato-based pasta sauce, such as marinara or tomato basil, to suit taste.
- Choose your preferred pasta, including gluten-free options, with no impact on the flavor.
- Store leftovers tightly covered in the refrigerator for up to five days; flavors improve after resting.
- Optionally reserve some sun-dried tomatoes for garnish to add texture to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Serving | 1Serving (of 5) | |
| Calories | 769kcal | 38% |
| Carbohydrates | 69g | 23% |
| Protein | 39g | 78% |
| Fat | 37g | 57% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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