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A bowl of pasta mixed with spinach, sun-dried tomatoes, crumbled tofu, and fresh herbs, served on a wooden surface.
Penny Kovacs

Sun Dried Tomato and Chicken Pasta

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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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 people
Course: Chicken, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb Ground Chicken
  • 1 cup Sun Dried Tomatoes cut in slivers
  • 5 oz Baby Spinach
  • 13 1/2 oz Coconut Cream
  • 1/2 cup Chicken Bone Broth
  • 8 oz Chickpea Pasta see note
  • 1/4 cup Nutritional Yeast
  • 1 tsp Basil, dried
  • 1 tsp Oregano, dried
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil

Method
 

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

Notes

Feel free to use hearts of palm "spaghetti" to keep this dish Whole30 and paleo friendly! 

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