A similar refrain on this blog is a cream sauce without using cream. Coconut milk is so versatile and is the perfect substitute.
In the Kosher world, this Creamy Sun Dried Tomato Tuscan Chicken can be made to be kosher by leaving out the cheese. For those readers unfamiliar with Kosher preparation, dairy is not mixed with meat. I guess using coconut milk can be called a “KOSHER HACK.” For me, it is all about comfort food. I just love recipes in a cream sauce. A few good examples of dishes I love include my CARIBBEAN CHICKEN AND PASTA and CHICKEN POT PIE PASTA.
I also really like serving these cream sauce recipes on top of pasta. Of course these noodles are gluten free. Gluten free noodles bought at the store are probably the best gluten free product stocked at grocery stores. If you learn to cook them al dente, they hold together really well. The one thing they do not do real well is reheat. The gluten free noodles tend to disintegrated when reheated. Disintegrate might be a little too strong of a word but it gives you the idea. One trick with any pasta noodles you use the next day is to save some of the pasta water. Either pour the pasta water in the storage container with the noodles or integrate when reheating the noodles.
The dish comes together very easily. The chicken is spiced and browned in a Dutch oven to al dente. Next, the cream sauce is developed and the cooking of the chicken is completed. I guess you would call this a braising or poaching process of cooking. The process makes for very tender and very moist chicken. The dish has plenty of flavor and a freshness from the basil. One note, I prefer my sun dried tomatoes to be good bit re-hydrated. So the earlier you put them in the Dutch oven in the cooking process, the softer they become.
The cast of characters.
The steps for cooking the Tuscan chicken.
The Creamy Sun Dried Tomato Tuscan Chicken plated.
Creamy Sun Dried Tomato Tuscan Chicken
- 1 1/2 Lbs Chicken Breasts
- 3 Tbsp Olive Oil divided
- 1 Cup Coconut Milk
- 1/2 Cup Chicken Broth
- 1/2 Whole Yellow Onion
- 2 Tsp Lemon Pepper
- 1 Tbsp Italian Seasonings
- 2 Tsp Dried Basil Leaves
- 2 Sprigs Fresh Oregano
- 1/2 Cup Sun Dried Tomatoes
- 1 Cup Shaved Asagio Parmesan Cheese
- 8 Ounces Spinach
- 1/2 Pint Grape Tomatoes
- 1 Lb Gluten Free Pasta
Cook pasta per box instructions.
In a large skillet on medium high heat, add 2 tablespoons of the olive oil, spices, oregano sprigs and brown the chicken for 3-5 minutes on each side. Remove chicken and set aside on a plate.
Add the remaining oil and the onions and saute for 3 minutes. Add the coconut milk, chicken broth, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun dried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan with the tomatoes and simmer for 10 minutes.
Serve over the pasta.
Recipe adapted from The Recipe Critic - https://therecipecritic.com/creamy-tuscan-garlic-chicken/