A delicious one-pan creamy tomato pasta made with coconut milk, sun-dried tomatoes, and seasoned with herbs de Provence. Perfect for a satisfying meal with the addition of cooked chicken and tossed fettuccine.
1: Begin by bringing salted water to a boil and cooking your pasta according to the box instructions. When done, drain.
2: Roughly dice 1/2 cup sun-dried tomatoes.
3: Dice 2 cloves garlic and half an onion.
4: To the oil, add chopped tomatoes and sauté lightly.
5: As the tomatoes begin to cook, add garlic and onion and stir to combine. Cook until onion is lightly golden.
6: Add 2 cups of canned coconut milk and stir.
7: Season with herbs de Provence, dill, salt, black pepper, and crushed red pepper.
8: Bring this to a gentle simmer, stirring constantly to prevent burning.
9: Add the cooked pasta to the sauce and combine thoroughly.
10: Add the cooked chicken breast.
11: Taste and adjust seasoning as needed.
12: Enjoy.
