Dairy-Free Chicken Tomato Pasta

Dive into a comforting bowl of Dairy-Free Chicken Tomato Pasta, a vibrant and creamy dish perfect for those seeking a wholesome, allergy-friendly meal. This recipe swaps traditional dairy for creamy coconut milk, creating a luscious tomato-based sauce that’s rich in flavor yet light on your stomach. Tender bites of chicken breast are paired with nutrient-packed spinach and fragrant garlic, while gluten-free pasta options make it versatile for special diets. Finished with fresh basil and a zesty hint of lemon, this 45-minute one-pan wonder is as simple to prepare as it is satisfying. Whether you’re looking for a weeknight dinner or a meal-prep favorite, this dish delivers hearty, dairy-free comfort with every bite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams pasta (any kind, preferably gluten-free for extra dietary options)
• 2 tablespoons olive oil
• 400 grams chicken breast
• 3 large garlic cloves
• 400 grams canned diced tomatoes
• 200 milliliters coconut milk
• 10 leaves fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 1 medium onion
• 100 grams spinach

Directions

Step 1

Begin by preparing your pasta according to the package instructions. Ensure you use a large pot of salted boiling water. Drain and set aside once cooked to al dente.

Step 2

Meanwhile, dice the chicken breast into bite-sized pieces. Mince the garlic cloves and finely chop the onion.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Stir in the canned diced tomatoes, coconut milk, salt, black pepper, and red pepper flakes. Bring the mixture to a simmer and let it cook for about 8-10 minutes, allowing the sauce to thicken slightly.

Step 6

Add the cooked chicken back into the sauce. Stir well to combine, then add the spinach and cook until wilted, about 2 minutes.

Step 7

Finally, add the cooked pasta to the skillet, tossing well to ensure the pasta is thoroughly coated in the sauce.

Step 8

Tear the fresh basil leaves and scatter them over the pasta. Finish with a drizzle of lemon juice for a touch of brightness.

Step 9

Serve the pasta hot, and enjoy your delicious dairy-free chicken tomato pasta!

Nutrition Facts

Serving size	(1624.3g)

Amount per serving	% Daily Value*
Calories	1632.7

Total Fat 59.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 8.2g
Cholesterol 352mg	0%
Sodium 4354.4mg	0%
Total Carbohydrate 149.0g	0%
Dietary Fiber 16.7g	0%
Total Sugars 35.8g
Protein 132.7g	0%

Vitamin D 0IU	0%
Calcium 348.7mg	0%
Iron 9.3mg	0%
Potassium 3158.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 32.0%

Carbs: 35.9%