I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Thursday, September 22, 2022

Coconut Milk Chicken and Pasta

A little saucy, a little spicy! This vibrant, creamy coconut sauce and tender chicken will warm you from your nose to your toes.


1 lb boneless, skinless chicken breasts
1 tsp cumin
1 tsp paprika
1 tsp oregano
1/4-1/2 tsp cayenne
1/4 tsp salt
1/4 tsp pepper
3 tbsps olive oil, divided
1 onion, diced
1 small bell pepper, diced
3 tsps minced garlic
2 cups diced canned tomatoes
1 1/2 cups unsweetened coconut milk, shake well
fresh parsley
1 1/2 cups penne pasta

Pat chicken dry with paper towels then use a meat mallet to even out the thickness to 1 - 1 1/2" thick. Mix the cumin, paprika, oregano, cayenne, salt and pepper together and rub all over the meat. Heat 2 tbsps olive oil in a deep skillet to medium heat and cook chicken on each side 6-7 minutes. When the internal temperature reaches 165°F remove to a plate.
Start cooking the pasta. I used penne but any pasta could be substituted.

Add 1 tbsp olive oil to the skillet and cook the onion and bell pepper 2-3 minutes. Add garlic and stir a couple of times then add the tomatoes and coconut milk. Simmer 5 minutes.

Return the chicken to the pan and cover with sauce cooking about 5 minutes on medium low to heat through. Slice in half to serve.

Drain the pasta, toss it with a few spoonfuls of sauce, then serve the chicken and sauce over the pasta garnished with fresh parsley.
Serves 4
Adapted from: diethood.com

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