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Chicken "Pasta" & Tomato Confit

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

This all in one pan Chicken "Pasta" & Tomato Confit can be made in 30 minutes! I've even included instructions for making it with fresh tomatoes if you do not have time to make confit. It's bursting with flavor and I love the garlicky sauce and pan full of veggies! Your family will love this one too!


1.5 lbs chicken breast or thighs, cut in strips, I like Greensbury Market
14.5 oz can hearts of palm "spaghetti", drained & rinsed well
16 oz frozen broccoli, defrosted
2 cups tomatoes from confite recipe with garlic pieces
(or 2 cups cherry tomatoes)
1/2 cup oil from the confit
(or 1/2 cup olive oil with 3 cloves minced garlic & 1 tsp lemon zest)
1 tsp salt
1/2 tsp pepper

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Heat 2 tbsp confit oil in large skillet

Cook chicken till no longer pink

Add broccoli, "spaghetti" oil, salt & pepper to pan stirring to combine

Cover & cook on medium for 5 minutes

Add tomatoes & garlic (confit), stir & cook for another 5-10 minutes

Enjoy this recipe from Penny's Primal

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