Hazelnut Free Dairy Free Tuscan Chicken Pasta
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4 servings
For the pasta
- 12 oz penne or rigatoni pasta
- 1 tsp salt
For the chicken
- 1 Ā½ lb boneless, skinless chicken breasts (about 2 large)
- Ā½ tsp salt
- Ā½ tsp black pepper
- Ā½ tsp garlic powder
- 2 tbsp olive oil, divided
For the sauce
- 4 cloves garlic, minced
- Ā½ tsp red pepper flakes
- Ā½ cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup chicken broth
- 3 tbsp nutritional yeast
- 1 tsp italian seasoning
- 3 cups baby spinach, loosely packed
- 1 tsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta and set aside.
- 2
Pat the chicken breasts dry and season all over with the salt, black pepper, and garlic powder. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering.
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