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Sun Dried Tomato and Chicken Pasta in grey round bowl

Sun Dried Tomato and Chicken Pasta

Penny Kovacs
This Sun Dried Tomato and Chicken Pasta is so hearty and flavorful and full of veggies!  I used chick pea pasta but you can use hearts of palm spaghetti to keep it Whole30.  It's super easy and the leftovers make the best lunches the next day.  My family loved this dish and I know yours will too!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken, Dinner, Lunch, Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 1 lb Ground Chicken
  • 1 cup Sun Dried Tomatoes cut in slivers
  • 5 oz Baby Spinach
  • 13 ½ oz Coconut Cream
  • ½ cup Chicken Bone Broth
  • 8 oz Chickpea Pasta see note
  • ¼ cup Nutritional Yeast
  • 1 teaspoon Basil, dried
  • 1 teaspoon Oregano, dried
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Extra Virgin Olive Oil

Instructions
 

  • Cook pasta according to box instructions, drain and set aside
  • Meanwhile, heat oil in a large skillet
  • Add chicken and cook till no longer pink
  • Add chicken broth, nutritional yeast, sun dried tomatoes and spices, stirring well to combine
  • Add coconut cream and stir till combined
  • Add spinach and cook till wilted
  • Add pasta and simmer 5 minutes
  • Enjoy!

Notes

Feel free to use hearts of palm "spaghetti" to keep this dish Whole30 and paleo friendly! 
Keyword Chicken, Dairy-free, Easy dinner, Gluten-free, Healthy, Paleo Compatible, Whole30 Compatible
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal