Sun-Dried Tomato Chicken Pasta
User Reviews
4.7
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
5 Servings
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Calories
769 kcal
-
Cuisine
Italian
Sun-Dried Tomato Chicken Pasta
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Luscious, tangy, creamy Sun-Dried Tomato Chicken Pasta made gluten-free and dairy-free for a delicious cozy dinner! This easy healthy pasta recipe is the ultimate comfort food!
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Ingredients
Sun-Dried Tomato Sauce:
- 2 Tbsp avocado oil
- 1 cup yellow onion finely chopped
- 5 cloves garlic minced
- 1 (15-oz) can full-fat coconut milk*
- 1 cup tomato sauce**
- 1 cup sun-dried tomatoes drained
- 1 ½ tsp sea salt to taste
- 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 breasts chopped
- ½ cup fresh basil chopped
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
- *If you aren't dairy-free, you can replace the coconut milk with 1 2/3 cups of heavy cream.
- **I use marinara sauce or tomato basil sauce. You can use 1 (8-oz) can of tomato sauce or pick your favorite tomato-based pasta sauce.
- ***Use any type (regular, gluten-free, grain-free) and shape of pasta noodle you like!
- Store any leftover pasta in an airtight container in the refrigerator for up to 5 days. This delicious pasta recipe is even better the next day! If you're able to make it ahead of time, the pasta becomes even more flavorful as it sits.
Nutrition Information
Show Details
Serving
1Serving (of 5)
Calories
769kcal
(38%)
Carbohydrates
69g
(23%)
Protein
39g
(78%)
Fat
37g
(57%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
81 reviews
Excellent
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