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One of my personal holistic chef clients introduced me to this recipe and has asked me to make it several times since and every time...
It's soooo good I have to share it with you!
This was actually my first time cooking with canned coconut milk in a dish that didn't need a coconut flavor and I'm happy to report, if you add enough aromatics and flavorings, canned coconut milk is a great way to create a creamy sauce without it tasting like coconut!
Unfortunately, all canned coconut milks are cut with water these days and thickened with guar gum and other thickeners (thanks, "Shrinkflation") so make sure you flip the can around and take a look at what's listed on the ingredient list!
You can find a can of coconut milk that's thickener free here. (Sometimes sold at Whole Foods as well!)
I hope you enjoy this recipe as much as my clients do!
xo,
Laura
FLARE FREE CREAMY MARRY ME CHICKEN OVER TAGLIATELLE
Serves 4
(c=cup; t=teaspoon; T=Tablespoon)
INGREDIENTS:
1/2 bag of organic sun-dried tomatoes, sliced thin
Boiled filtered water
Spray avocado oil
4 organic (and/or pastured) chicken breasts, at room temp
1/2 lg. container of diced onion
6-8 lg. cloves of garlic, minced (or pressed through a garlic press)
Pinch of organic crushed red pepper (add to your taste!)
Pinch of dried oregano (about 1 t)
1-2 T nutritional yeast
Pink Himalayan salt and fine black pepper to taste
Optional garnishes: torn basil, minced parsley, minced kale, chopped spinach, shredded Violife vegan parmesan, hemp seeds, nutritional yeast, etc.
INSTRUCTIONS:
Heat a large stainless-steel skillet over low heat and preheat the oven to 425°F/218°C.
Place sun-dried tomatoes in a small bowl. Top with boiled filtered water and steep until softened then strain and set aside.
Cook pasta according to package instructions. Rinse under water under cold water until completely cooled then place in a bowl. Spray with a bit of oil and toss to combine. (You can also add a bit of salt to the noodles here too.)
Turn heat up on the skillet to medium-high. Season chicken on both sides with salt and pepper. Once the pan is hot, spray well with avocado oil. Sear chicken until golden (about 3-5 minutes) on both sides.
Remove chicken from the pan and add the onions. Season with salt and cook for a few minutes until translucent. Add the garlic, crushed red pepper and oregano and cook until for another 30-60 seconds until the garlic is aromatic.
Add the sun-dried tomatoes and coconut milk and bring to a boil. Season with nutritional yeast then taste and adjust seasoning by adding more of anything you'd like to taste more of and turn off the heat.
Add chicken back to the pan and transfer pan to the oven and cook for about 10 minutes.
(If you're not using an oven-safe pan, transfer everything to a baking dish.)
Check internal temperature of the thickest part of each breast, then coat with pan sauce, and continue cooking for another 3-5 minutes if needed, until internal temperature of the thickest part of each breast reaches 165°F/74°C.
Serve chicken and sauce over pasta then top with optional garnishes and serve!
NOTE: I love to eat a ton of veggies at every meal so serve a side salad or a side vegetable to make this a complete dish! If you can't tolerate pasta, try Miracle Noodles, zoodles, or spaghetti squash instead!
Want to meet me in the kitchen (virtually) to cook this dish together??!
Comment "YES" below!
If I get enough interest, I'll do a live cooking class on Instagram where you can cook along with me!
xo,
Laura
yes