Dairy-Free Penne Pasta with Chicken
Savor the creamy indulgence of comfort food without the dairy in this delightful Dairy-Free Penne Pasta with Chicken. Featuring tender, bite-sized pieces of golden seared chicken, vibrant red bell peppers, and nutrient-packed spinach, all tossed in a velvety coconut milk-based sauce, this recipe is a satisfying twist on a classic pasta favorite. The inclusion of garlic, a splash of zesty lemon juice, and a hint of chicken broth creates a perfectly balanced flavor profile that’s both rich and refreshing. Perfect for weeknight dinners, this one-pan dish is quick to prepare in under 35 minutes and caters to dairy-free diets without compromising on taste. Serve up this wholesome, flavorful meal for a family-friendly dinner that feels effortlessly gourmet!
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Ingredients
- 12 ounces Penne pasta
- 3 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, sliced
- 1 cup Canned coconut milk
- 1 cup Chicken broth
- 2 cups Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
Directions
Step 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Step 3
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Step 4
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sliced red bell pepper. Sauté for 2-3 minutes until the pepper starts to soften.
Step 6
Pour in the coconut milk and chicken broth, stirring well to combine. Bring to a simmer and cook for 4-5 minutes to let the sauce thicken slightly.
Step 7
Add the cooked chicken back into the skillet along with the fresh spinach. Stir and cook for another 2-3 minutes until the spinach wilts.
Step 8
Add the cooked penne pasta to the skillet and toss well to coat the pasta with the sauce.
Step 9
Season with salt and pepper to taste, and stir in the lemon juice.
Step 10
Serve immediately, garnished with fresh herbs if desired.
Nutrition Facts
| Serving size | (1541.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2985.4 |
| Total Fat 122.6g | 0% |
| Saturated Fat 61.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3339.6mg | 0% |
| Total Carbohydrate 279.5g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 13.5g | |
| Protein 194.6g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 194.5mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 3010.7mg | 0% |
Source of Calories