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Chicken and Pasta Pomodoro

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Notta Pasta

List of Ingredients

1/2-16 oz box (8oz) Notta Pasta Linguine
1 1/2 lbs boneless, skinless chicken breast
Salt and pepper
1/2 cup cornstarch for dusting (you may use rice flour or another starch)
1/3 cup olive oil, divided
1/2 cup shallots (2 large), minced
2 tablespoons minced garlic
1 cup favorite white wine or white grape juice
3 cups fresh chopped plum tomatoes
1/2 cup coconut cream
1/2 cup fresh basil, firmly packed
Optional: Soy Parmesan cheese or other Parmesan replacement


Recipe

This light, tomato sauce is flavored with fresh garden tomatoes, garlic and wine for a true Italian taste. It may just become your favorite pasta sauce.

Put a large pot of salted water on to boil.

Slice chicken across grain into thin strips, separate and place on large baking tray. Season with salt and pepper and dust with cornstarch until coated.

Heat 2 tablespoons of oil in large skillet over a medium-high heat. Sauté 1/2 batch chicken until golden and remove to plate. Sauté remaining chicken, adding remaining oil as needed. Remove to plate. Cover.

Using oil in skillet, sauté shallots and garlic until golden brown. Add wine and stir. Boil until reduced by one half. Add tomatoes and simmer until soft about 2-3 minutes. Add coconut cream and stir to combine. Add chicken with any accumulated juices and basil. Cook until slightly thickened.

Meanwhile, boil Notta Pasta according to box directions. Drain and add to skillet. Toss to combine.

Serve with Parmesan cheese sub if desired.