Creamy Sun-Dried Tomato Pasta with Chicken
Minimal chopping and very few ingredients are required for this easy recipe. Sun dried tomatoes are simmered with crushed tomatoes, coconut milk and red pepper flakes to make a luscious and creamy dairy-free sauce. The sauce is then combined with penne pasta (gluten free, if desired), chicken thighs, and topped with parsley.
Ingredients
- 12 oz Penne Pasta Sub Gluten Free Pasta if desired.
- 1 lb chicken thighs Cut into ½ inch pieces.
- 3 oz julienne cut sun dried tomatoes
- 15 oz can crushed tomatoes
- 1 can coconut milk
- ¼ tsp red pepper flakes
- ¼ cup parsley
- Salt and Pepper to taste
- Parmesan for topping Omit if dairy free.
Instructions
- Cook the pasta in salted boiling water according to package instructions to al dente. Reserve 1 cup of the cooking liquid.
- In a large sauté pan, heat oil over medium heat. Add chicken thighs and season to taste with salt and pepper. Let chicken cook for about 10 minutes, flipping the chicken pieces halfway.
- Remove chicken from the pan once cooked through.
- In the same pan, add sun dried tomatoes, crushed tomatoes, coconut milk, red pepper flakes, ½ tsp pepper, and ½ cup of the reserved pasta cooking liquid. Let simmer over medium-low for 15 minutes until the sauce has thickened, stirring often.
- Add the pasta and chicken thighs and stir together. Cook for 1-2 minutes until the pasta absorbs some of the sauce. Add additional pasta water if the sauce becomes too thick. Taste and season with salt and pepper as needed. Add the parsley. Serve with grated parmesan if desired.