Sun Dried Tomato and Chicken Pasta (Edit recipe)

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This Sun Dried Tomato and Chicken Pasta is so hearty and flavorful and full of veggies! I used chick pea pasta but you can use hearts of palm spaghetti to keep it Whole30. It's super easy and the leftovers make the best lunches the next day. My family loved this dish and I know yours will too!

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	486
Fat:	28 g
Carbohydrates:	33 g
Protein:	25 g
Cholesterol:	57 g
Sodium:	479 mg
Fiber:	8 g
Sugars:	6 g
Calculated per serving.

Serves: 6

Ingredients

1 lb Ground Chicken
1 cup Sun Dried Tomatoes, cut in slivers
5 oz Baby Spinach
13.5 oz Coconut Cream
0.5 cup Chicken Bone Broth
8 oz Chickpea Pasta, see note
0.25 cup Nutritional Yeast
1 tsp dried Basil
1 tsp dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
0.5 tsp Black Pepper
2 Tbsp Extra Virgin Olive Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook pasta according to box instructions, drain and set aside
Meanwhile, heat oil in a large skillet
Add chicken and cook till no longer pink
Add chicken broth, nutritional yeast, sun dried tomatoes and spices, stirring well to combine
Add coconut cream and stir till combined
Add spinach and cook till wilted
Add pasta and simmer 5 minutes
Enjoy!