The perfect summer dinner that is light and refreshing, yet comforting and nourishing. Gluten and dairy free!
We’re using up arguably the BEST summer produce combo there is: Sungold tomatoes and basil. Sungold tomatoes are slightly sweet and add the perfect depth of flavor to this creamy pasta dish. Full recipe is below:
For the pasta:
16oz pasta of choice (I used Jovial Foods egg pappardelle)
1/2 yellow onion, diced
3-4 garlic cloves, minced
1 tsp salt + more to taste
1/4 cup concentrated tomato paste
1 pint sungold tomatoes
1 tsp Italian seasoning
sprinkle of red pepper flakes
1 cup chicken broth
1/2 cup full-fat coconut milk, from the can
1/2 cup freshly chopped basil
For the chicken:
1 1/2 lbs chicken breast (3 breasts), pounded thinly with a mallet
1 tsp garlic powder
1 1/2 tsp Italian seasoning
1 tsp salt
Cracked black pepper
1 tbsp arrowroot starch
2 tbsp olive oil
First, start by pounding out your chicken breasts. Combine all seasonings (minus the starch). Pat chicken dry, then coat each breast in the seasoning on both sides. Sprinkle the arrowroot starch over both sides of all chicken breasts and pat it in to evenly coat the chicken.
Heat a large pan over medium high heat, and add in 2 tbsp olive oil. Once oil and pan are hot, add in chicken in a single layer. Allow to cook for about 6 minutes or until a nice crust forms. Flip chicken and cook for about 6 more minutes, or until chicken is 165F. If your chicken is on the thicker side and is not cooked through, transfer to a preheated 425F oven and cook until done.
Remove chicken from pan and set aside. At this point, cook your pasta according to package directions.
Deglaze the same pan you used for the chicken with 1/4 cup chicken broth. Add in your onions, garlic, tomatoes, and salt. Cook for about 10 minutes or until tomatoes burst/wilt and onions are lightly browned and fragrant. Add in your tomato paste, Italian seasoning, and red pepper flakes, and cook for a couple more minutes until the tomato paste is a darker red color. Add in the remaining 3/4 cup broth and 1/2 cup coconut milk, stir to combine. Taste sauce and add more salt and pepper if needed. Stir in basil.
Add in your pasta and coat the noodles. If the sauce needs to be thinned out you can add a bit of reserved pasta water. Serve immediately with chicken, extra basil, and dairy free parmesan if you’d like. Enjoy!
Let me know if you make this recipe, and tag me on Instagram @abigailsapron! I hope you love this one, it truly is perfect for summer! <3