– 1 lb pasta – 1 lb chicken breast – 1 Tbsp olive oil – Seasonings of choice* – ½ cup pasta water – 1 can full-fat coconut milk – 1 can diced tomatoes – 1 tsp cumin – 1 tsp garlic powder – 1 tsp onion powder – 1 tsp paprika – ½ tsp salt – ¼ tsp black pepper – 1/3 cup sundried tomatoes – 1 cup frozen peas – 1 cup Shredded parm cheese – 1-2 cusp raw spinach, optional
In a medium pot, boil water for the pasta. Once the water is boiling, cook your pasta according to directions, 8-10 minutes. I like to cook the pasta a little al dente, since we’ll add everything back in warm it all up.
While the pasta is cooking, cut your chicken intro strips and add olive oil to a medium pan. Cook in a over medium-high heat for 3-5 minutes per side, or until chicken is cooked through. Spread chicken in single layer so it cooks evenly.
Remove chicken from pan and set aside. Once pasta is done cooking, drain it, reserving ½ cup of pasta water.
In a small to medium bowl, mix the other ingredients for the coconut milk pasta sauce.
Add the pasta back into the pot or pan you cooked with, and add in the sauce and cooked chicken. Reheat everything for a few minutes and add parmesan cheese.
Add spinach and cook for 1 minute, or until cheese melts. ENJOY!