The coconut milk in this recipe provides lots of creaminess to the sauce. It’s Paleo and Keto.
Ingredients
2 chicken breasts, cubed
2 Tablespoons ghee or coconut oil to cook in
1 can diced tomatoes (14 oz or 400g)
½ cup basil, chopped
¼ cup coconut milk
6 cloves garlic, minced
Salt to taste
1 zucchini, shredded or spiralized (for the pasta) or spaghetti squash
Preparation
1. Saute the diced chicken in the ghee or coconut oil until cooked and slightly browned.
2. Add in the can of diced tomatoes and add in salt to taste. Place on a simmer and cook the
3. liquid down.
4. In the meantime, prepare the pasta. If using zucchinis, shred them in the food processor or
5. use a julienne peeler or a spiralizer. If using spaghetti squash, chop it in half, remove the seeds, cover lightly with some coconut oil and microwave each half for 7 minutes.
6. Add the basil, garlic and coconut milk to the chicken and cook for a few minutes longer.
7. Place half of the pasta into each bowl and top with the creamy tomato basil chicken.
Credit: Foodista