Chicken Pasta with Coconut Milk

Bucket List Tummy

Prep: 10 Mins

– 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

Cook: 10 MINS


Step 1

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.

Step 2

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.

Step 3

Remove chicken from pan and set aside. Once pasta is done cooking, drain it, reserving ½ cup of pasta water.

Step 4

In a small to medium bowl, mix the other ingredients for the coconut milk pasta sauce.

Step 4

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.

Step 4

Add spinach and cook for 1 minute, or until cheese melts. ENJOY!