Creamy Sun-Dried Tomato Chicken Pasta
Serves: 4-5 servings
1 medium spaghetti squash
1 tablespoon butter or ghee
4 garlic cloves, minced
2 large shallots, thinly sliced
4 ounces of sun-dried tomatoes in oil
1 pound boneless, skinless chicken breast, diced small
1 teaspoon fine sea salt
1 teaspoon red pepper flakes
½ teaspoon dried basil
¾ cup canned coconut milk
1 cup chicken bone broth
½ – 1 teaspoon fine sea salt
¼ cup pine nuts, toasted
fresh parsley, to garnish
sprinkle of black pepper
Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!
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