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Creamy Sun Dried Tomato Pasta

Kaleena Martinez
This Sun Dried Tomato Pasta recipe is tossed in a garlic cream sauce filled with mushrooms, sun dried tomatoes, and chicken. It's gluten free and dairy free but can also be made vegan by omitting the chicken.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 6 people

Ingredients
  

  • 12 oz gluten free pasta I use Jovial Gluten Free Pasta

Chicken

  • 1 tablespoon avocado oil
  • 1 pound boneless skinless chicken breast
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

Sauce

  • 2 teaspoon ghee
  • 1 cup chopped mushrooms
  • ½ cup diced onion
  • ½ cup chopped sun dried tomatoes I like to use sun dried tomatoes that are jarred in extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 ⅓ cup dairy free milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons nutritional yeast
  • 2 teaspoons arrowroot flour
  • ¼ cup chopped fresh basil

Instructions
 

  • Add the avocado oil to a large skillet pan and heat to medium heat
  • Cut the chicken into 1 inch cube and sprinkle them with the salt and pepper
  • Add the chicken to the pan and cook on medium heat for 6-8 minutes or until cooked through. Then remove it from the pan and set it aside
  • Add the pasta to a pot of boiling water and cook according to the package instructions
  • To the same pan that you cooked the chicken, add the ghee, chopped mushrooms, diced onions, and sun dried tomatoes. Cook the mushrooms, onions, and sun dried tomatoes for about 5 minutes or until the mushrooms and onions have softened then add the minced garlic and sauté for 1-2 minutes
  • While the mushrooms, sun dried tomatoes, onions, and garlic are cooking, in a small bowl whisk together the dairy free milk, nutritional yeast, arrowroot flour, salt, pepper
  • Add the milk mixture to the mushrooms and sun dried tomatoes and let cook on medium low heat until it has thickened. About 5 minutes.
  • Add the basil and cooked chicken to the sauce and turn the heat to low
  • Drain the cooked pasta (if you plan to store some in the fridge I recommend adding 1 tablespoon of avocado oil to the cooked pasta to prevent it from sticking together when it gets cold) and return it back to the pot
  • Pour the sauce over the pasta and stir to combine then serve

Notes

Substitutions
Gluten Free Pasta- You can use whatever type and shape of gluten free pasta that you like
Chicken- You can omit the chicken in this recipe to make this a vegan recipe
Dairy Free Milk- You can use whatever unsweetened dairy free milk that you like
Arrowroot Flour- If you don't have arrowroot flour then you can substitute tapioca flour
Ghee- If you have a dairy allergy you can substitute the ghee for avocado oil
Storing/reheating
Store this pasta in an airtight container in the refrigerator for up to 5 days. If you are planning to store leftovers, I recommend tossing the cooked pasta with a little bit of avocado oil before mixing it with the sauce and chicken so it doesn't stick together.
You can reheat this pasta in the microwave for 2 minutes.

Nutrition

Calories: 388kcalCarbohydrates: 51gProtein: 25gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 53mgSodium: 464mgPotassium: 655mgFiber: 3gSugar: 3gVitamin A: 401IUVitamin C: 15mgCalcium: 91mgIron: 2mg
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