Garlic Chicken Pasta

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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.

Paleo Garlic Chicken Pasta

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INGREDIENTS :

  • 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

DIRECTIONS :

  1. 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 ¼ 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.
  2. While the garlic cloves roast up, julienne your zucchini and yellow squash.
  3. Next, add olive oil to a large saucepan and saute onion over medium-high heat until soft and golden.
  4. 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.
  5. 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.
  6. 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.
  7. Cook for a few more minutes until the squash is tender.
  8. Then eat it. You can top with some dried basil if you'd like. I did it.

by

INGREDIENTS :

  • 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

DIRECTIONS :

  1. 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 ¼ 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.
  2. While the garlic cloves roast up, julienne your zucchini and yellow squash.
  3. Next, add olive oil to a large saucepan and saute onion over medium-high heat until soft and golden.
  4. 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.
  5. 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.
  6. 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.
  7. Cook for a few more minutes until the squash is tender.
  8. Then eat it. You can top with some dried basil if you'd like. I did it.

by

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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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18 thoughts on “Garlic Chicken Pasta”

  1. I love YOU Cpratt. Not sure if you're a female or male, but I will love you just as much either way. Thanks for checking out my blog!

  2. Hello! I made this tonight simply because I had all the stuff. What a freakin great one dish meal and perfect seasonings. Thank you so much!

  3. I just want to say thank you for your humor and for your detailed instructions when making these recipes. I know it sounds dumb, but when you are new to this lifestyle, “roasting garlic” is more difficult than it sounds. My husband, myself and 2 of our children were in a serious accident in December. As a result of injuries we suffered, my husband and I have been mostly inactive for the last 6 months. A few weeks ago, we were finally released to “do more”, but with restrictions. Due to our inactivity, my husband and I both packed on some pounds, and it has gotten to the point where we couldn’t discern whether the majority of the pain was caused by injuries or by the weight we’ve put on. In steps the “paleo lifestyle”. I noticed our pastor and his family were losing weight and looking pretty spiffy over the past month or so. I found out it was due to paleo and crossfit. We decided to give it a try. Our biggest obstacle is that my husband HATES vegetables and has a major sugar/sweets/snacks addiction. I am proud to report that, due to recipes from your site and fastpaleo.com, he has eaten EVERY recipe I have made. Veggies and all. We are going on our 4th week with no sugar, no bread, no white potatoes, no junk, no soda, etc…..We HAVE lost some weight, though I don’t really know how much because we don’t have a scale. I can tell by the way our clothes fit! We were so determined to do this that I gave away about $300 worth of groceries that I had in my pantry/cabinets/fridge and everything I use to prepare meals now comes straight from the fridge! We feel much better, and I am happy to report that the decision for the doctor to put me on depression meds is a resounding NO. This lifestyle change has even affected my moods…for the better!! We don’t feel we are quite up for crossfit yet because of the neck/back injuries we suffered, but for now, we are trying to walk. Anywho, sorry for the book, but I am amazed at how much this has changed our lives so far, and I’m REALLY excited to see where it takes us!!

    1. First off, I love this blog. We started Paleo about 2 months ago and I’ve tried tons of recipes, some hits, some misses. I haven’t tried one from your site that isn’t a miss.

      Second, Robyn, it’s like you lived my life – or maybe I lived yours. I too have been disabled (6 years for me). I have really, really bad Fibromyalgia. I have heard from a lot of sources that Paleo helps with the symptoms of Fibro so that is the main reason we switched. I can’t do crossfit (yet) because of my fibro but the diet has been fun! I didn’t find it hard to switch because the food IS so tasty and I’ve found desserts that I love to take away the cravings for “junk”.
      Every day is still a new experience for my husband and me and I look forward to cooking our meals. I do miss “running out for a quick bite” when I’m not up to cooking but I’ve trained the husband to do some cooking now so I’m not stuck doing it all… We are having a blast!!

      That being said, we’re trying this recipe for dinner tonight. I’m sure it’s going to be a winner!

  4. One more question. How much onion did you use? The ingredients don’t list it but it says to saute onion. I used a medium yellow onion, diced .. we LOVE onion 😀

  5. Ok, I’m done spamming your comments after this. Will you marry me? My husband said it was ok. You single handedly managed to get my husband to eat 1. squash 2. zucchini 3. tomato sauce and 4. coconut milk. Now, he IS a picky eater but this recipe happened to have 4 things he really doesn’t care for and I thought I was doomed from the get go but *I* wanted it so I cooked it for me. HE ate it up… you don’t understand… my jaw was on the floor.
    Like I said on my blog, you haven’t let me down yet. Everything we’ve tried from your site has been 100% delicious.
    You rock.

  6. I made this tonight. Absolutely outstanding!!!! The sauce was packed with loads of flavor. Actually, everything was. My 10 yr old – tore it up!! Loved it. She normally doesn’t like her veggies cooked (prefers raw or barely steamed) but she licked her fingers with this one. Thank you!!!! Got a double thumbs up.

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