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Creamy Tomato Chicken Pasta

This one hits the spot like nothing else!


  • 2 tablespoons ghee or grass-fed butter, halved

  • 750g skinless chicken breast, cut into bite-size pieces

  • 1 teaspoon sea salt, halved

  • ½ teaspoon ground black pepper

  • 1 onion, chopped

  • ½ cup of pitted kalamata olives, sliced

  • 3 garlic cloves, minced

  • 400ml passata

  • ½ cup nutritional yeast

  • ½ teaspoon crushed red chilli (or ¼ teaspoon if wanting less heat)

  • ½ teaspoon dried oregano

  • ¼ teaspoon dried basil

  • ½ cup full-fat coconut cream

  • Pasta of choice (we used red lentil pasta, but you can use zucchini noodles for a low carb option)

  • Optional: chopped basil or parsley for garnish


  1. Heat ghee in a large skillet over medium heat

  2. Season the chicken all over with pepper and half the sea salt

  3. Once the pan is hot, add the chicken to the pan and begin cooking, stirring and flipping occasionally

  4. Once the chicken is pretty much cooked through (it will continue cooking and will cook even more once back in the sauce later), remove from the pan and set aside for now

  5. Add onion and garlic to the pan, and cook stirring for 4-5 minutes until the onions are translucent

  6. Add passata, nutritional yeast, remainder of the sea salt, crushed red chilli, dried oregano and basil. Mix thoroughly

  7. Simmer for 4-5 minutes until reduced slightly

  8. In the mean time, cook your pasta according to packet instructions

  9. Stir coconut milk through tomato mixture, then add the chicken and the olives back into the skillet. Mix thoroughly

  10. Simmer for a few more minutes until the chicken is cooked through and no longer pink

  11. Spoon mixture on top of your pasta, then sprinkle with some dried basil or fresh parsley on top

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