One Pot Tuscan Chicken Pasta
One Pot Tuscan Chicken Pasta is a simple and delicious dish that is full of so much goodness! It's comforting, flavorful, and made without gluten or dairy.
Equipment
- 1 Large Sauté Pan with Cover
Ingredients
- 1 Pound Chicken Tenders You can also use chicken breast cut into strips.
- 12 Ounces Gluten-Free Spaghetti
- 3 Cups Chicken Broth
- 13.5 Ounces Full Fat Coconut Milk
- 4-6 Cups Baby Spinach
- 1 Sweet Onion, Sliced Thinly
- 4 Ounces Sundried Tomatoes, Roughly Chopped
- 2-4 Cloves of Garlic, Minced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Red Pepper Flakes
- 1 Teaspoon Salt
- ½ Teaspoon Dried Basil
Instructions
- Pre-heat the pan to a medium heat and then add olive oil, onions, and garlic. Sauté for a few minutes, stirring frequently.
- Next, add in the chicken. Season with red pepper flakes, salt, and dried basil. Cook the chicken for about 4 minutes on each side.
- Once the chicken is cooked 90% through, add in the sundried tomatoes, 1 cup of chicken broth, and the entire 13.5 ounce can of full fat coconut milk. Cover and let simmer on low heat for 15 minutes.
- Then add in the uncooked pasta and the rest of the chicken broth. Push the pasta so it is completely submerged in the sauce. Cover and let simmer for a few minutes.
- Finally, stir in the spinach and let the dish cook uncovered until pasta is al-dente. Serve hot!
Notes
Expert Tips
- Let the pasta simmer in the sauce covered but stir occasionally so it doesn't stick together.
- The pasta will absorb the sauce, but you can add in extra broth when you reheat or if the dish has been sitting for a while.
- If you don't have dried basil, you can swap with Italian Seasoning.
- Do not overcook this dish, serve hot as soon as the pasta is al dente.