Creamy Tomato Chicken Pasta
This one hits the spot like nothing else!
Ingredients:
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
Method:
Heat ghee in a large skillet over medium heat
Season the chicken all over with pepper and half the sea salt
Once the pan is hot, add the chicken to the pan and begin cooking, stirring and flipping occasionally
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
Add onion and garlic to the pan, and cook stirring for 4-5 minutes until the onions are translucent
Add passata, nutritional yeast, remainder of the sea salt, crushed red chilli, dried oregano and basil. Mix thoroughly
Simmer for 4-5 minutes until reduced slightly
In the mean time, cook your pasta according to packet instructions
Stir coconut milk through tomato mixture, then add the chicken and the olives back into the skillet. Mix thoroughly
Simmer for a few more minutes until the chicken is cooked through and no longer pink
Spoon mixture on top of your pasta, then sprinkle with some dried basil or fresh parsley on top
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