Description
A rich, no-dairy Tuscan-inspired pasta dish with golden-brown chicken, sun-dried tomatoes, and coconut milk. Savory, buttery, and bursting with rosemary and chili heat, this one-pot marvel serves 6 effortlessly.
Ingredients
4 bone-in, skin-on chicken thighs
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp crushed red pepper flakes
1 cup sun-dried tomatoes (oil-packed)
8 oz cherry tomatoes, halved
1/2 cup white anchovies, chopped
1/4 cup grated Parmigiano-Reggiano cheese
1 cup light coconut milk
2 tbsp butter
4 cups low-sodium chicken broth
4 oz bocconcini, cubed
1 lb penne pasta
Fresh rosemary, torn
Kosher salt and cracked black pepper
Instructions
Heat oven to 375°F (190°C). Sear chicken in 2 tbsp oil until golden-brown. Remove and set aside.
In same pot, sauté garlic, red pepper, sun-dried tomatoes, and anchovies until aromatic.
Add butter, 1 tbsp olive oil, coconut milk, broth, and rosemary. Return chicken to pot.
Simmer 15 minutes. Add cherry tomatoes and Parmigiano. Cook 5 minutes.
Toss pasta into pot, reduce heat, and cook 12-14 minutes until al dente. Add bocconcini and season.
Serve directly from pot, garnished with reserved rosemary.
Notes
For vegan version: skip cheese and anchovies, use nutritional yeast instead of Parmesan
Substitute zucchini noodles for pasta to make lighter
Store leftovers in air-tight container up to 3 days
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: One-pot cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg