Dairy-Free Chicken Tomato Pasta
Indulge in the comforting flavors of this Dairy-Free Chicken Tomato Pasta, a deliciously wholesome dish perfect for weeknight dinners or meal prepping. Featuring tender pieces of golden-browned chicken, a robust tomato sauce enriched with creamy coconut milk, and a vibrant medley of fresh spinach and basil, this recipe is a flavor-packed alternative to traditional cream-based pastas. The option to use gluten-free pasta makes it even more versatile for dietary needs, while a hint of red pepper flakes and a bright squeeze of lemon juice elevate the flavor to perfection. Easy to prepare in just 45 minutes, this dairy-free pasta dish is a satisfying and nutritious choice for the whole family.
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Recipe Information
Ingredients
- 300 grams pasta (any kind, preferably gluten-free for extra dietary options)
- 2 tablespoons olive oil
- 400 grams chicken breast
- 3 large garlic cloves
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 1 medium onion
- 100 grams spinach
Instructions
Begin by preparing your pasta according to the package instructions. Ensure you use a large pot of salted boiling water. Drain and set aside once cooked to al dente.
Meanwhile, dice the chicken breast into bite-sized pieces. Mince the garlic cloves and finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the canned diced tomatoes, coconut milk, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and let it cook for about 8-10 minutes, allowing the sauce to thicken slightly.
Add the cooked chicken back into the sauce. Stir well to combine, then add the spinach and cook until wilted, about 2 minutes.
Finally, add the cooked pasta to the skillet, tossing well to ensure the pasta is thoroughly coated in the sauce.
Tear the fresh basil leaves and scatter them over the pasta. Finish with a drizzle of lemon juice for a touch of brightness.
Serve the pasta hot, and enjoy your delicious dairy-free chicken tomato pasta!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4354 mg | 189% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.8 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3159 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
