Coconut Milk Chicken and Pasta

A little saucy, a little spicy! This vibrant, creamy coconut sauce and tender chicken will warm you from your nose to your toes.

#1stdayofFall🍂🍁

Ingredients:

1 lb boneless, skinless chicken breasts

1 tsp cumin

1 tsp paprika

1 tsp oregano

1/4-1/2 tsp cayenne

1/4 tsp salt

1/4 tsp pepper

3 tbsps olive oil, divided

1 onion, diced

1 small bell pepper, diced

3 tsps minced garlic

2 cups diced canned tomatoes

1 1/2 cups unsweetened coconut milk, shake well

fresh parsley

1 1/2 cups penne pasta

Pat chicken dry with paper towels then use a meat mallet to even out the thickness to 1 - 1 1/2" thick. Mix the cumin, paprika, oregano, cayenne, salt and pepper together and rub all over the meat. Heat 2 tbsps olive oil in a deep skillet to medium heat and cook chicken on each side 6-7 minutes. When the internal temperature reaches 165°F remove to a plate.

Start cooking the pasta. I used penne but any pasta could be substituted.

Add 1 tbsp olive oil to the skillet and cook the onion and bell pepper 2-3 minutes. Add garlic and stir a couple of times then add the tomatoes and coconut milk. Simmer 5 minutes.

Return the chicken to the pan and cover with sauce cooking about 5 minutes on medium low to heat through. Slice in half to serve.

Drain the pasta, toss it with a few spoonfuls of sauce, then serve the chicken and sauce over the pasta garnished with fresh parsley.

Serves 4

Adapted from: diethood.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂