Fresh Basil and herbs in a cream sauce!

~ Gluten & Dairy Free ~

4 Servings

2 chicken breasts

2 tbsp coconut oil

1 small onion, chopped

1 clove of garlic, minced

1 tbsp Italian Seasoning

Dash of pepper and Himalayan Salt

1/2 cup chicken broth

2 tbsp potato starch

400ml of canned coconut milk

1 cup of diced canned tomatoes, drained

1/4 cup fresh basil, chopped

3 cups of fresh spinach

1 package gluten-free pasta
 

Optional: For a little heat garnish with crushed red pepper. 
 

1) Bake or fry two chicken breasts or chicken alternative. Then cut cooked chicken into strips.

2) In a large frying pan, add coconut oil, and the onions, and garlic. Sauté for 1 minute then season with Italian seasoning and salt and pepper. 

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3) Then, pour chicken broth (or vegetable broth) into the onion mixture. Once the broth is heated, about a minute, slowly whisk in the potato starch. 

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4) Stir in canned coconut milk, let the sauce thicken for a minute.

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5) Next, lightly mash the diced canned tomatoes and add to the sauce.  

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6) Stir in the fresh basil and spinach. 

7) Meanwhile, in a medium-sized pot bring water to a boil for pasta. Add pasta to water with a drop of olive oil and boil for 7 minutes. 

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8) Once the sauce and noodles are ready, divide the noodles and pour the sauce on top! Sprinkle crushed red pepper on top, if you wish, and serve warm.

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Ready in less than 30 minutes.