One-Pot Sun-Dried Tomato Pasta with Chicken

• порції: 4 servings
• активний час: 20 minutes
• загальний час: 50 minutes

Інгредієнти

1 pounds boneless chicken breast

1 teaspoon kosher salt, additional to taste

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

2 tablespoons olive oil (I used the oil from the sun-dried tomato jar)

1/2 large yellow onion, diced

3 garlic cloves, finely minced

1/2 cup sun-dried tomatoes

14 ounces brown rice rigatoni

3 cups low sodium chicken broth (can sub low-sodium vegetable broth)

3/4 cup canned coconut milk (about half of a 13.5 ounce can)

2/3 cup fresh basil leaves, chopped

Напрямки

Cover the chicken breast all over with the salt, ground black pepper, garlic powder, chili powder, oregano, and red pepper flakes. Set aside.

Heat the oil over medium heat in a large, deep skillet. Add the chicken and cook to an internal temperature of 165F, about 7 minutes on each side (cook time will depend on the thickness of the chicken). Remove from the skillet, cut into bite-sized pieces, and set aside.

To the same pan, add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent. Mix in the minced garlic and sun-dried tomatoes and cook until the garlic is aromatic and tomatoes are softened, about 2 minutes. Salt to taste.

Add the dry pasta and stir to combine with the onions and tomatoes. Add the broth and coconut milk and, if needed, up to 1 cup of water to fully submerge the pasta. (See recipe notes)

Cover the pan, reduce heat to medium low, and cook, stirring occasionally, until the pasta is al dente, 14 to 20 minutes. Remove from the heat and add the cooked chicken and basil leaves. Stir to combine. Serve immediately for best results.