Chicken and Vegetable Pasta in a Creamy Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 ounces raw gluten free spaghetti noodles
  • 1 pound boneless skinless chicken breast, cubed
  • 1 tbsp ghee
  • 4 tbsp kerry gold butter
  • 2 tbsp tomato paste
  • 1 15 ounce can diced tomatoes
  • 2 garlic cloves, minced
  • 1 yellow squash, diced
  • 1 bundle asparagus, diced
  • 1 red pepper, diced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • ½ tsp red pepper flakes
  • ½ tsp sea salt
  • ¼ tsp black pepper
Instructions
  1. Place a large pot on the stove over high heat. Add enough water to cook the noodles. Once the water is boiling add the noddles and stir occasionally until noodles are cooked to desired texture. Drain the water from the pot, rinse the noodles with cold water and set aside.
  2. As the noodles are cooking, place a deep skillet on the stove over medium high heat. Add the kerry gold butter. Once the butter is melted, add the garlic and let cook for 1-2 minutes. Then, add the tomato paste and diced tomatoes and stir until the tomato paste is fully dissolved.
  3. Add the diced squash, asparagus and red pepper to the tomato sauce mixture and mix well. Reduce heat to medium, cover and let cook for 10 minutes stirring occasionally. After 10 minutes or once the vegetables are fork tender, reduce heat to simmer.
  4. Place another skillet on the stove over medium high heat and add the ghee. Once the ghee is melted add the diced chicken and cook until fully cooked through.
  5. Transfer the chicken and noodles to the tomato and vegetable mixture. Add the oregano, parsley, red pepper flakes and salt and pepper. Gently stir all ingredients until everything is fully combined.
  6. Serve immediately and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/03/14/chicken-and-vegetable-pasta-in-a-creamy-tomato-sauce/