As I was checking my fridge this week for a quick meal, I realized I had run out of heavy cream. My intention had been to throw together a quick creamy sauce to go over some gluten free pasta. As it turns out, my alternative sauce here ended up being an even bigger hit with my boys then the normal dish would have been. They both dubbed this beautiful red sauce “the YUMMY sauce”, even going so far as to ask if we had enough for leftovers to be sent in their lunchboxes. For my boys, that is the ultimate compliment . . . if they ask for dinner to be sent as leftovers?! Well, I know I’ve hit upon a winner! Hope you enjoy this as much as they did.
1.5 lbs boneless chicken breasts, cubed
1 cup marinara sauce
1 can coconut milk (full fat)
1 tsp. dried Italian seasoning
8-9 leaves of fresh basil, chopped
6 oz jar sundried tomatoes, diced
½ red onion, diced
2 TBL olive oil
Sautee the red onion and sundried tomatoes in 2 TBL of olive oil. Set aside. Add chicken to skillet and pan fry until lightly browned on both sides. Add back in the onion and tomatoes. Add the marinara sauce, coconut milk, and spices, and simmer until chicken is cooked through and sauce is nicely thickened. Serve over risotto or your choice of gf pasta.