Description
Tender, juicy baked chicken and pasta with velvety smooth coconut sauce made with peppers, onion, garlic, herbs and spices.
Ingredients
- FOR THE SAUCE:
- 1 Tablespoon Coconut Oil
- 1 Brown Onion, Finely Chopped
- 3 cloves Garlic, Sliced
- 1 teaspoon (heaping) Mixed Herbs
- 1 teaspoon Cardamom
- 1 teaspoon Dried Ginger, Or Fresh
- ½ Red Pepper, Chopped Small
- ½ Yellow Pepper, Chopped Small
- 400 milliliters Coconut Milk
- Himalayan Pink Salt And Ground Black Pepper, To Taste
- FOR THE CHICKEN:
- 3 Large Chicken Breasts
- 2 Tablespoons Coconut Oil, Melted
- ¼ Lemon, Juiced
- 1 teaspoon Mixed Herbs
- Himalayan Pink Salt And Ground Black Pepper, To Taste
- 250 grams Pasta Of Your Choice, Cooked As Per Instructions On The Box (I Love Pulse Pasta Or Brown Rice Pasta)
Preparation
For the sauce:
Melt coconut oil and fry onion and garlic until translucent and fragrant. Add mixed herbs, cardamon and ginger and fry for 1 minute, stirring.
Add peppers and fry for 5–6 minutes, or until tender. Pour in coconut milk and season with salt and pepper to taste, allowing the sauce to simmer for 30 minutes or until thick and velvety.
For the chicken:
Preheat oven to 220°C (428°F).
Slice chicken breasts into strips or cubes and place on a large baking sheet. Drizzle with melted coconut oil and lemon juice, and season with mixed herbs, salt and pepper. Toss chicken with your hands to make sure it is evenly coated.
Bake in the middle of the oven for 6 minutes or until chicken is cooked through and super tender and juicy. Be careful not to overcook the chicken as this is when it will become tough.
On a large platter or individual plates, layer the pasta, then the chicken and spoon over the sauce. Serve hot with a simple side salad heavy on greens and you’ve got yourself a truly healthy, balanced meal!
Notes: If I’m feeling rustic, I will mix everything together in the pot that I cooked the pasta in and serve in large bowls!
