Sun Dried Tomato and Chicken Pasta
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!
Ingredients
- 1 lb1 lb1 lb Ground Chicken
- 1 cup1 cup1 cup Sun Dried Tomatoes, cut in slivers
- 5 oz5 oz5 oz Baby Spinach
- 13.5 oz13.5 oz13.5 oz Coconut Cream
- 0.5 cup0.5 cup0.5 cup Chicken Bone Broth
- 8 oz8 oz8 oz Chickpea Pasta, see note
- 0.25 cup0.25 cup0.25 cup Nutritional Yeast
- 1 tsp1 tsp1 tsp dried Basil
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
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Process
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!
Notes
Feel free to use hearts of palm "spaghetti" to keep this dish Whole30 compatible
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 365 |
Fat: | 21 g |
Carbohydrates: | 33 g |
Protein: | 11 g |
Cholesterol: | 0 g |
Sodium: | 418 mg |
Fiber: | 8 g |
Sugars: | 6 g |
Calculated per serving. |
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