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 for a creamy, flavorful, and allergy-friendly dinner.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, halved horizontally
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup canned coconut milk (full fat for creaminess)
- 1⁄2 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1⁄2 tsp red pepper flakes
- 10 oz (280g) gluten-free pasta of your choice
- Fresh basil, for garnish
Instructions
1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for an additional 1 minute, stirring frequently.
4. Pour in the chicken broth and coconut milk, scraping the bottom of the skillet with a spatula to deglaze. Bring to a gentle simmer.
5. Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Allow the sauce to simmer gently for about 5–7 minutes, or until it thickens slightly.
6. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
7. Slice the cooked chicken breasts into strips and return them to the skillet. Simmer them in the sauce for an additional 2–3 minutes, ensuring the chicken is heated through.
8. Toss the cooked pasta into the skillet, stirring to coat the pasta thoroughly with the sauce.
9. Remove from heat, garnish with fresh basil, and serve immediately.
Notes
For added flavor, consider marinating the chicken briefly in olive oil and herbs before cooking.
Ensure the coconut milk is well mixed before pouring it into the skillet to avoid separation.
Feel free to adjust the level of red pepper flakes to suit your spice preference.
This dish pairs well with a fresh side salad or roasted vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg