Description
A rich, garlicky, and comforting dairy-free pasta dish made with full-fat coconut milk, sun-dried tomatoes, and spinach. Ready in just 30 minutes, this one-pot meal is gluten-free friendly and satisfies cravings without heavy cream.
Ingredients
Scale
- 8 oz brown rice fettuccine or chickpea linguine
- 2 boneless, skinless chicken breasts
- 1 can (13.5 oz / 380ml) full-fat coconut milk
- 0.5 cup sun-dried tomatoes, chopped (packed in oil)
- 3 cups fresh spinach, packed
- 4 cloves garlic, minced
- 0.25 cup fresh basil, torn
- 2 tbsp olive oil, divided
- Salt and pepper to taste
- Reserved pasta water as needed
Instructions
- Pat chicken breasts dry and season generously with salt and pepper. Pound to even 1-inch thickness if necessary.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through (165°F). Remove to a cutting board, let rest, then chop into bite-sized pieces.
- In the same skillet, reduce heat to medium. Add remaining 1 tablespoon olive oil. Sauté minced garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1 minute. Pour in coconut milk and whisk to combine. Simmer for 2-3 minutes until sauce thickens slightly.
- While sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Add chopped chicken and fresh spinach to the skillet sauce. Stir until spinach wilts (about 1 minute).
- Add drained pasta to the skillet. Toss to combine. Add reserved pasta water a splash at a time until desired consistency is reached.
- Stir in torn fresh basil. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
Use full-fat coconut milk for the best creamy texture; light coconut milk will result in a watery sauce. Save the pasta water to help emulsify the sauce. If using frozen spinach, ensure it is thoroughly squeezed dry. This recipe does not freeze well due to the coconut milk separating and pasta becoming mushy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approx. 1.5 cups pas
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 30
Keywords: dairy-free pasta, creamy tuscan chicken, coconut milk sauce, gluten-free dinner, 30 minute meals, healthy pasta, sun-dried tomato pasta