Garlic Chicken Pasta
Hey boo. You like when I call you that, don’t you? Will you call me that too? Well if you did, it really wouldn’t matter, I can’t even hear myself think. I went to a concert at Red Rocks a couple nights ago and I think I lost my ear drums there. It was a Deadmau5 concert. For all who don’t know who/what that is, I’ll explain. Deadmau5 is a DJ who puts on pretty awesome light shows and plays techno/house music. No, I was not on drugs. I’m not a drugs person, I’d rather just eat food. I wish I would have been on drugs though, I’m sure the light show would have been wicked awesome to see when the drugs are burning holes in my brain. Isn’t that what ecstasy does? I think I made that up.
Anywho, this concert was hilarious in the fact that it was mostly filled with 15 year old girls, on drugs, in their bras and underwear. You heard me right, in their skivvies. Lucky for them, gravity hasn’t hit yet, it will though and I will laugh. I don’t even know why I’m talking about underwear or drugs during this blog post. I’m about to tell you about Garlic Pasta, which does not have drugs in it. Or underwear. But you cook AND eat this meal in your underwear at least. I mean, I did.Print
Paleo Garlic Chicken Pasta
- 2 lbs chicken, diced
- 2 zucchini, julienned
- 2 yellow squash, julienned
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/4 cup tomato paste
- 1/2 cup coconut milk
- 1 1/2 teaspoons salt
- 1 teaspoon balsamic vinegar
- 1 teaspoon hot sauce
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon Italian seasoning
- 1 large can diced tomatoes
- 3 whole heads roasted garlic, cloves removed from peels
- salt and pepper, to taste
- First you need to roast the garlic. So preheat the oven to 400 degrees. Now peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads on a baking pan, drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.
- While the garlic cloves roast up, julienne your zucchini and yellow squash.
- Next, add olive oil to a large saucepan and saute onion over medium-high heat until soft and golden.
- Then add the tomato paste, diced tomatoes, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and salt and pepper, and cook for 1 minute. Last, add the coconut milk to make creamy.
- Now dice up your chicken, and add it directly to your sauce. Reduce the heat to low and cook for 10-15 minutes, stirring occasionally.
- Once the chicken is almost completely cooked through, add the roasted garlic cloves and zucchini and squash to the chicken and sauce and stir to combine. All you’ll need to do is squeeze the garlic cloves out of their “shell” into the sauce and mix well.
- Cook for a few more minutes until the squash is tender.
- Then eat it. You can top with some dried basil if you’d like. I did it.
Oh, Hi! I’m Juli.
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