Description
This Dairy Free Marry Me Chicken Pasta features tender chicken simmered in a rich coconut milk sauce with sun-dried tomatoes and herbs, served over gluten-free pasta.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- 1/2 cup sun-dried tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 10 oz gluten-free pasta
- Fresh basil
Instructions
- Season the chicken with salt and pepper.
- Cook the chicken in olive oil until golden and cooked through, then set aside.
- Sauté the onion and garlic in the same skillet.
- Add chicken broth and coconut milk, scraping the pan.
- Stir in sun-dried tomatoes, oregano, and red pepper flakes and simmer.
- Cook pasta until al dente and drain.
- Slice chicken and return it to the sauce.
- Toss pasta with the sauce and chicken.
- Garnish with fresh basil and serve.
Notes
- Marinate the chicken briefly for added flavor.
- Stir coconut milk well before using.
- Adjust red pepper flakes to taste.
- Serve with salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg