Sun-dried tomato chicken pasta is one of our family’s new favorite meals. While it meal takes a little longer to make than some of my other recipes, it’s so worth it! I made it twice in less than eight days and still got a “YAY!!” from the kids both times. It’s even better as leftovers. I hope you like it as much as we do.
- 1 medium spaghetti squash
- 2-3 tablespoons grass-fed butter
- 1 pound chicken breast, cut into bite-sized pieces
- 4 cloves garlic, minced
- 1/2 teaspoons paprika
- 6 ounces sun-dried tomatoes (in olive oil), sliced thinly
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/2 cup canned coconut full-fat milk (just the cream from the top)
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1 cup shredded parmesan (half for the recipe and half for garnishing)
Start by slicing your spaghetti squash in half, scooping out the seeds, and putting both sides, face-down on a cookie sheet. Cook on 400 for 20 to 25 minutes, or until soft. Then cut the chicken into bite sized pieces and put them aside.
Warm a large pan on high, add butter and minced garlic, and allow the garlic to brown. Add in the chopped sundried tomatoes, the oil that is in the jar, and the chopped chicken in the pan with the garlic and butter. Cook and turn the chicken until it starts to turn golden brown on all sides. Add the paprika, wine, broth, and cream (coconut), and bring everything to a simmer for about five minutes.
Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacks as well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.