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Creamy Sun Dried Tomato and Lentil Pasta with Chicken (Gluten Free, Dairy Free)

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Ingredients

  • 2 tbsp olive oil separated
  • 1 lb diced chicken (450 g)
  • 3/4 cup sun dried tomatoes in oil oil drained and diced
  • 1 shallot diced
  • 3 garlic cloves minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes optional
  • 1 can coconut milk
  • 2 tbsp nutritional yeast
  • 8 oz cooked lentil pasta (225 g)
  • 3 tbsp fresh basil or more if desired

Instructions

  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sprinkle chicken with salt and pepper to taste and add cubed chicken to the skillet. Cook for 8-10 minutes, until chicken is fully cooked. Remove chicken from pan and set aside until later.
  • In the same pan, add the additional tablespoon of olive oil. Add shallots, garlic and ½ cup of sun dried tomatoes into the pans. Sauté for 2 minutes on medium-high heat.
  • Add the salt, pepper, oregano, red pepper flakes, nutritional yeast and coconut milk. Stir thoroughly. Bring mixture to a simmer and allow to simmer for 6-8 minutes until coconut flavor has disappeared.
  • Add the last ¼ cup of sun dried tomatoes, chicken and the cooked lentil pasta into the pot. Stir until combined.
  • Right before serving, stir in the fresh basil and serve immediately. Top with additional nutritional yeast or parmesan cheese (if not dairy free). Enjoy!
Servings: 4 people