Creamy Sun-dried Tomato Chicken Pasta (Gluten-less, Dairy-less)

• 12 ounces gluten-less pasta noodles***
• 1 Tbsp avocado oil
• 1 1/2 lbs chicken breasts chopped
• ½ cup fresh basil chopped

Instructions

Cook the Noodles : 

Noodles should be prepared as directed on the package. When the noodles are cooked through, pour them into a colander, rinse them under cold water right away, and store them until needed.

Prepare the Sauce :  

1.  In a big, nonstick skillet, warm the avocado oil over medium-high heat. When the onion starts to turn golden-brown, add it and sauté it, stirring now and again. Add the garlic and simmer, stirring, for a further two to three minutes, or until fragrant.

2. Put everything in a blender, including the sautéed onion and garlic, to make the sun-dried tomato sauce. Note: You may even reserve 1/4 cup of sun-dried tomatoes to give the pasta some texture when you serve it! I carry that out. Process the sauce until it’s ultra-smooth. Store until you’re ready to utilize it.

3. Note: If you don’t mind that the sauce is really creamy, omit the blending step.

Cook the Chicken : 

1. In a large skillet, heat 1 to 2 tablespoons of avocado or olive oil over medium-high heat. After adding the chopped chicken, simmer it for three minutes without touching it. After giving the chicken another stir, heat it for a further two to three minutes, or until it is thoroughly cooked and most of the liquid has evaporated.

2. After adding the sun-dried tomato sauce, stir everything together and bring it to a gentle boil. Cook for 5 to 10 minutes, stirring periodically, or until the sauce becomes fragrant and everything is heated. Make sure the heat isn’t too high to the point where the sauce is splattering out of the skillet since it will want to do so.

3. After adding the cooked spaghetti noodles to the skillet, stir everything together and heat everything through.

4. Add the fresh basil just before serving the spaghetti. Enjoy this creamy sun-dried tomato chicken spaghetti served in large bowls! If cheese is your thing, then douse the pasta in recently grated Parmesan cheese.

Notes

* You can use one and a half cups of heavy cream in place of the coconut milk if you’re not dairy-less. I use tomato basil sauce or marinara sauce. Use one 8-ounce can of tomato sauce or your preferred spaghetti sauce made with tomatoes.
***Use any kind of pasta noodle you choose, whether it be standard, gluten-less, or grain-less!
Any leftover pasta can be kept in the fridge for up to five days if it is kept in an airtight container. The next day, this delectable pasta recipe tastes even better! The spaghetti gets tastier the longer it rests, so try to cook it ahead of time.

Nutrition