Creamy Sun-Dried Tomato Chicken Pasta

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This blog post is going to take me at least 8 hours to write. You know why? Because I’m barely functioning after a ridiculously hard workout. I like hard workouts, don’t get me wrong, but when they are never ending and the person you are working out with is lapping you, it’s just not as fun. AND someone stole my jump rope. I don’t think they did it on purpose, but I still wish bad things upon their life. And if they did it on purpose, well I just hate them. Back to my point though, I firmly believe that morning workouts aren’t very good for your body. Straight up. I could barely breathe that entire workout and not once did my body feel like it was alive. But if I had done it later in the day, when my body is made to function correctly, I would have done way better. My friend Katie who I worked out with would have still whooped my ass, but I at least would have not wanted to weep throughout the process. Ah well. Summer is right around the corner. Gotta work on dat butt.

Ok time for an update!! Hopefully you knew this by now but if not, let me update you. I’m in the process of writing my THIRD COOKBOOK!! Wooooooohooooooo! I began creating it in ummmmm August, I think. It’s been zooming by so fast that I don’t even know. I have about 96 recipes done but I still want to come up with a few more. So as we internet speak, I am continuously creating recipes daily and typing up the recipes so I can send them off to my publisher in February. Holy balls, it’s so close! It’s crazy how fast this process has gone, but you know what they say, time flies when you’re having fun. And whoever THEY are, are totally right. I hate to be that cliche, but I have been having SO much fun writing this book, that time has gone by so quickly.

This book is coming together at the perfect time in my life. When I look back at 2014, I had some ups and downs. And I had a bit of a negative attitude through a lot of it. Not where I want to be. Negativity is the worst. I strongly believe that the more you are negative, the more negativity you open your life up to. So my New Year’s resolution or goal, (whichever one makes you say to make you feel like you’re not playing into the whole “New Year, New You” crap) is to be more positive, to show my friends that I care for them, and to throw out all the negativity. That negativity includes any crap I say about myself, any jealousy I feel towards others, and not seeing the bigger picture. It’s so easy to get caught up in the crappy things that occur on a daily basis, but in the end, it’s much easier to keep a smile on your face than it is to frown. Did you know it takes more muscles to frown than it does to smile. This is just pure science, people. Here I go, dropping knowledge bombs on you all. (I’m really hoping that statistic isn’t the other way around…)

But let’s bring this full circle. All this positivity and excitement I feel for 2015 is all translating into my newest cookbook. When I’m happier, my recipes are better. When I’m positive, it shows in my work. As this cookbook is coming together, I could not be more proud of something that I have created. The book is called Juli Bauer’s Paleo Cookbook: Over 100 Gluten-Free Recipes to Help You Shine from Within for a reason. This book is the first book I’ve created being this new positive person and it’s thanks to paleo, CrossFit, and the beauty of the mind. I just CANNOT WAIT for this book to come out. I’ll be sharing more and more details about it as time goes on, so I’m sorry to be really annoying since it is still a ways out. But I’m so proud of it. And truly can’t wait to help show you and help you also shine from within. Let’s make 2015 our b*tch! Meaning let’s make it awesome, one recipe at a time!

Creamy Sun-Dried Tomato Chicken Pasta

4.6 rating
43 reviews
PREP 40 mins
COOK 20 mins
TOTAL 1 hr
Yields 4-5 servings

INGREDIENTS :

  • 1 medium spaghetti squash
  • 1 tablespoon butter or ghee
  • 4 garlic cloves, minced
  • 2 large shallots, thinly sliced
  • 4 ounces of sun-dried tomatoes in oil
  • 1 pound boneless, skinless chicken breast, diced small
  • 1 teaspoon fine sea salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried basil
  • 3/4 cup canned coconut milk
  • 1 cup chicken bone broth
  • 1/2 - 1 teaspoon fine sea salt
  • 1/4 cup pine nuts, toasted
  • fresh parsley, to garnish
  • sprinkle of black pepper

DIRECTIONS :

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
  2. Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
  3. Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
  4. Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
  5. Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
  6. Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
  7. Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

by

INGREDIENTS :

  • 1 medium spaghetti squash
  • 1 tablespoon butter or ghee
  • 4 garlic cloves, minced
  • 2 large shallots, thinly sliced
  • 4 ounces of sun-dried tomatoes in oil
  • 1 pound boneless, skinless chicken breast, diced small
  • 1 teaspoon fine sea salt
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dried basil
  • 3/4 cup canned coconut milk
  • 1 cup chicken bone broth
  • 1/2 - 1 teaspoon fine sea salt
  • 1/4 cup pine nuts, toasted
  • fresh parsley, to garnish
  • sprinkle of black pepper

DIRECTIONS :

  1. Preheat oven to 400 degrees. Cut spaghetti squash in half, lengthwise, and place face down on a baking sheet. Bake for 35-40 minutes, until threads are easily removed from squash.
  2. Place a large saute pan over medium- low heat. Add 2 tablespoons of oil (I used the oil from the sun-dried tomato jar and 1 tablespoon of butter to the pan. Once warm, add garlic cloves and shallots. Cook until garlic becomes fragrant.
  3. Add sun-dried tomatoes and cook for about 5 minutes. Remove mixture, set aside on a plate, then add chicken, sprinkle with salt, red pepper flakes, and basil and brown on all sides.
  4. Once browned, about 6-8 minutes, add sun-dried tomato mixture back into the pan. Pour in coconut milk and broth and add about 1 teaspoon salt. Mix well.
  5. Add in spaghetti squash threads and mix until well combined. Turn heat to low and let simmer for about 8-10 minutes, or until mixture reduces and thickens. Taste to see if you would like to add more salt.
  6. Toast pine nuts in a small saute pan over medium heat until fragrant and golden.
  7. Garnish pasta dish with pine nuts, parsley, and a bit of black pepper. Serve!

by

PaleOMG Creamy Sun Dried Tomato Chicken Pasta

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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82 thoughts on “Creamy Sun-Dried Tomato Chicken Pasta”

  1. Hi Juli! Love this post. I’m actually a vegetarian but still love your recipes for awesome inspiration!! Especially your desserts 🙂 I’m trying to think of what the best substitute for chicken would be in this recipe, maybe mushrooms?! Or just some mixed veggies. Best of luck with your cook book, I’m sure it will be amazing!

  2. OK – this sounds absolutely amazing! I am addicted to sun-dried tomatoes in oil right now (healthy fat, right?)!?!

    I’m with you on being more positive …negativity is like a cancer for the soul. Positive is the way to go and making it a mantra sounds like a great plan! I’m with you.

    Also, I do love a.m. workouts but they usually include running or spinning… I was never much for a.m. TRX workouts … my body is simply not awake then. 🙂

    BTW – what is the difference between chicken bone broth and chicken stock?

  3. Very much agree that pulling away from the negative and shifting focus opens us up to a happier life! I’m actually planning to make something similar for dinner except swap sausage for chicken and sadly no onions or garlic since my stomach isn’t loving them. Looks so good 🙂

  4. I’m excited for your new cookbook! I’m kind of sun-dried tomato obsessed and they don’t last long in our house, so it’s off to the store today to get more for this recipe! 🙂

  5. Can’t wait to make this recipe on Sunday! Could I swap the coconut milk for almond milk or regular skim milk? Also, do you have nutrition information?

      1. That plate looks so great- I can’t wait to try it. I already have the dried sundried tomatoes. The recipe uses 4 oz of sundried tomatoes in oil. How much would you use of the dried sundried tomatoes? I was going to soak it in olive oil before using them but I need to know how much to use.

  6. I made this delicious dish for dinner tonight. My husband and I LOVED IT!! He asked me to make it for dinner again tomorrow. I am impressed with the amount of flavor packed into such a simple and quickly executed recipe. Thank you!

  7. This recipe sounds awesome! Only thing is I’m not a huge coconut person. Can you really taste it or does it just make the sauce creamy?

  8. Is there any other way to cook spaghetti squash besides the oven? I currently do not have one. Can it be microwaved? Or should I substitute for other veggies?

    1. You can microwave easily. Cut squash in half and scoop out seeds. Put cut-side down in glass baking dish (I use a 9″x13″), add 1/2 inch or so of water cover with plastic wrap and microwave for 12-14 minutes. Squash shell should give a little when you press on it. Take out of mic, carefully remove wrap and flip squash over so the steam can escape and you will have less watery strands. I made it like this forever, but recently discovered the oven method, takes longer but tastes soooo much better and is less runny!.

  9. This looks so good! Like something my very non-paleo boyfriend would even like 🙂

    Question. (And this may be a stupid question so I’ll apologize in advance.)
    What’s the difference between chicken bone broth and regular chicken broth/stock? Can they be substituted?

  10. Sooooo……made this dandy little recipe for supper last night! We LUVed it, and I had enough leftovers for lunch…….except they didn’t last past breakfast 😉

  11. “Noodle” swap question …

    If I used zucchini noodles in place of the spaghetti squash, would I sauté the “noodles” first, or just toss them with the mixture raw (since everything will simmer together for 8-10 min)? Thanks!

  12. This was freaking delicious! I left out the salt (can’t have it right now…), but followed the rest of the recipe to a T. It was so good and I plan to have leftovers tomorrow night and the next night if they last that long.

    I make AT LEAST one of your recipes every week, Juli, and I’m so grateful for your blog because the recipes are so healthy and yummy. Thanks for all you do!

  13. This was a wonderful recipe – very tasty! The only adjutment I would make is to thicken the sauce a bit – but that is a preference for me. This is definately worth trying – Wonderful!

  14. I made this tonight and OMG it was soooo good! I’ve transitioned to the primal diet and I’ve had crazy cravings lately for something comforting.I can only take so much salad haha. This was exactly what I needed. Comforting, a little spice. Absolutely divine. Thank you for all that you do!

  15. Love reading your blog and your recipes. They are always a hit with my boyfriend! We make a ton out of the paleo kitchen too which is why I’m really excited for your new cookbook!! Do us afavor in Minneapolis and make it a stop on your tour. I know it’s forever away, but gotta plant the idea somewhere!! We’ve got quite the paleo community I promise!! Best of luck and can’t wait for the book !!

  16. Mmmmmmmmmmmmmmmmm this was soooooooo gooooooood. I have loved every recipe I’ve made of yours. Thanks for being awesome!

  17. Made it, love it and making it again asap. I followed your directions almost exactly except adding a little arrowroot at the end to thicken ( I was impatient). I took the leftovers and added sauteed mushrooms and kale, it was just as amazing. Thank you!

  18. This was wonderful! I used zoodles instead of the spaghetti squash and omitted the broth as I was out (used the full can of coconut milk instead). It was amazing!

  19. This recipe is amazing! Like legitimately delish. The one thing I will do differently next time is chop up the sundried tomatoes. The ones I bought were whole, and I didn’t even think to chop them up until after it was finished and I was eating whole mouthfulls of tomato… Looking forward to making this again!

  20. This was a complete hit in our house! Will definitely make this again. Thank you for all this amazing flavor. I didn’t have the tomatoes in oil, so used just sun dried tomatoes and cooked them in EVOO – was very good.

  21. This recipe is amazing but all of your recipes seriously rock! Because of you, I actually cook! Started eating paleo in June 2014 & discovered your website then. I have been going pretty strong since this time of bc of you. Thanks so much. Hopefully, I can meet you at the next book signing when you come back to houston.

  22. I’ve been making this once a week for dinner and leftovers for lunch I think I could live off of it. My bf loves it too!

  23. I loved this recipe and my boyfriend did too. I some extra chicken to get some more protein in and it worked well. I didn’t really succeed at getting the sauce to thicken, so I’ll add arrowroot powder next time.

  24. Love this recipe! I cooked it in my cast iron skillet. Had no problem with the sauce thickening on its own. I used the oil from the sundried tomatoes along with grassfed butter just like you suggested. My husband loved it! Thanks again.

  25. Great, quick recipe to make after a long day at work. Even the hubs loved it and he is anti, anti-dried tomatoes (says they are like kissing your sister – hmmmm). I think I would subsitute cashews for pine nuts next time, as PNs are EXPENSIVE right now and add some fresh basil as a garnish. Yum. I will definitely make this again.

  26. I just reheated leftovers of this that I had stuck in the freezer. Still ridiculously, getting-the-sauce-on-my-face-because-I’m-slurping good.

  27. This has got to be one of the best recipes I have ever found online. I can’t believe how good it is and I’m not the type to ever leave comments but this one is just too good not to. I will be making this again soon and thank you so much.

  28. This came out so well and was packed with flavor! I ended up forgetting to use the broth but it turns out it wasn’t even needed. Definitely bookmarking this recipe.

  29. Absolutely delish – lots of flavour. You have to let it simmer awhile to reduce down and concentrate the flavour but so worth the wait. Next time I think I might add some capers or kalmata olives for a twist. Great recipe. Thank you!

  30. Delicious! My husband commented on how good it was multiple times while he was eating it and said, “This is good for us?” Will be a regular in the rotation!

  31. I recently stumbled upon your blog looking for low carb recipes and your site is just amazing! I can’t believe I havent seen it sooner. Thank you so much!! This recipe is incredible! These are such great unique ideas :).

  32. Thank you for this great recipe. I have a question- I let all the ingredients simmer for 30 minutes and it still did not thicken or reduce. What am I doing wrong?

  33. I made this last Sunday and it was so good. Thank you so much for sharing your recipes. I have been doing paleo for about 3 weeks now and working out and I have lost 10ibs but more importantly I am feel great.

  34. I made this dish tonight. I just came off the 10 day green smoothie cleanse, so this is the first real home cooked food I’ve had. This was Delish!!!! Can’t wait to try more of your recipes!!

  35. This was really tasty, however I would recommend reducing the liquid–the broth and coconut milk–BEFORE adding the spaghetti squash. Because as it turns out, spaghetti squash will just turn to mush if you cook it too long. That’s what happened as I waited for the liquid to reduce. It had the consistency of applesauce! I’ll make it again, though, and just remember to wait to add the spaghetti squash until after the liquid cooks down. Otherwise, the flavors were great! Thanks for the recipe!!

  36. Loved this dish. The coconut milk and red pepper give it an excellent depth of flavor. I am going to look for your cookbooks. Thanks for sharing.

  37. This has become one of my favourite comfort food recipes. Today I didn’t have quite enough spaghetti squash so I grated some eggplant in my food processor and sautéed it with the sun-dried tomato mixture at the beginning. Delish!

  38. This was so delicious!!! My sauce didn’t thicken though…had a lot of runny juice, but it was so yummy! Thank you for all your great recipes!

  39. This is delicious. I am not a cook and I didn’t follow the recipe exactly (used a whole can of coconut milk etc) and it was fantastic. I will make again. And printing the recipe for my recipe binder! Thanks.

  40. Loved this! Don’t make my mistake and over-cook the spaghetti squash. I lost track of time and it made it a bit mushy. I’m on a low-fat diet program so I omitted the pine nuts and used the Trade Joe’s reduced fat Coconut Milk and it was still delicious. I made it for a friend (not on my diet) and she loved it too.

    It also reheated well.

  41. OMG. OMG. OMG. This was so delicious. You know that point where you know if you take one more bite you will be stupid full and miserable?? I went three bites beyond that point.

    I added mushrooms and used an 8oz jar of sun dried tomatoes, mostly because I messed up and got whole ones not julienne cut. I also shredded the chicken as hubby and I prefer that, otherwise I followed the recipe exactly. SO. DAMN. GOOD.

    I’ll just sit here and be miserable for the rest of the night.

  42. I’ve made this meal so many times over the past couple years.. it’s a favorite! Only tweaks I consistently make now are to 1) cook chicken in the oven while the spaghetti squash cooks (to avoid moving sauce in and out of pan) and 2) add a few generous spoonfuls of tomato paste in with sauce before adding squash. Helps thicken and gives a nice savory oomph to the already amazing flavor combo. If anyone scrolls this far in 2017, give it a try. 🙂

  43. The flavor of this dish was really delicious. Unfortunately, mine did not thicken up even after cooking it down for an additional 10 minutes. Next time I may reduce some of the added liquids.

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