Chicken and Vegetable Pasta with Coconut Cream Sauce
Tender chicken and colorful vegetables tossed with pasta in a rich and dairy-free coconut cream sauce. A comforting and satisfying meal reusing chicken, pasta, and vegetables.
Ingredients
- chicken breast250 g
- pasta (dry)70 g
- broccoli florets150 g
- carrots100 g
- onion50 g
- garlic5 g
- canned coconut milk (full-fat, dairy-free)180 ml
- olive oil5 ml
- salt1 to taste
- black pepper1 to taste
- water or broth1 as needed
Instructions
- 1Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 100ml of pasta water before draining. Drain pasta and set aside.
- 2Step 2
While pasta cooks, dice chicken breast into bite-sized pieces. Cut broccoli into florets, slice carrots, dice onion, and mince garlic.
- 3Step 3
Heat olive oil in a large skillet over medium-high heat.
- 4Step 4
Add chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- 5Step 5
Add onion and carrots to the same skillet and cook until slightly softened, about 3-4 minutes.
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