Pasta with Tomato Cream Sauce
Easy – Serves 4 and you can get this on the table in 20 minutes!
Ingredients:
16 oz pound brown rice pasta (spaghetti, penne anything!)
1 pound Chicken breast
2 Tablespoons Butter
1/2 cup chopped onion
2 cloves Garlic minced (or more)
1/2 cup chicken broth
1 cup crushed tomatos sauce
1 cup coconut milk
1 tsp dried Basil
Parsley, to taste
Celtic sea salt and pepper to taste
Parmesan cheese for topping
1 pound Chicken breast
2 Tablespoons Butter
1/2 cup chopped onion
2 cloves Garlic minced (or more)
1/2 cup chicken broth
1 cup crushed tomatos sauce
1 cup coconut milk
1 tsp dried Basil
Parsley, to taste
Celtic sea salt and pepper to taste
Parmesan cheese for topping
Preparation:
Cook the brown rice pasta until tender-firm (al dente).
Heat about 1 tbsp. butter in a hot skillet. Sprinkle salt and pepper on both sides of chicken breast. Add the chicken to the skillet and sear for 2 minutes on each side. Put lid on skillet and remove pan from heat. Let it sit for 15 minutes. After 15 minutes place chicken breast on cutting board (let it rest a few more minutes if you have time) and thinly slice into pieces.
In a large skillet heat 1 tablespoons of butter. Add the onion and sauté, stirring occasionally for 5 minutes. Then add in garlic and stir around for 1 minute.
Next add 1/2 cup chicken broth. Add 1 cup of crushed tomato sauce. Then add 1 cup coconut milk. Stir well until combined. Turn heat down to low and let simmer.
Next add 1/2 cup chicken broth. Add 1 cup of crushed tomato sauce. Then add 1 cup coconut milk. Stir well until combined. Turn heat down to low and let simmer.
Put in your herbs and season with salt and pepper so the sauce taste yummy to you. I tend to have to add more salt because I buy canned crushed tomatoes without salt.
Add your chopped chicken back into the tomato cream sauce. Finally add your cooked pasta and give it a good stir.
You can garnish it with some fresh parmesan, but I often leave it out because the sauce already tastes so creamy and yummy!
