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Lynds
Jul 14, 20203 min read

Mediterranean Chicken and Sun dried Tomato Dairy Free Rotini

This is a creamy yet dairy free pasta dish that has the flavour punch of sun dried tomatoes and wilted arugula. 30 minutes from start to finish, this is an easy week night meal!


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I don't often eat pasta but when I do I really enjoy branching away from the usual tomato sauce, but the traditional Alfredo is loaded with dairy so my options are a bit stifled unless I make it myself... challenge accepted!




I used chicken breasts for this dish and cut the breasts into thin strips. More than just a bite sized piece but longer strips that would be considered maybe a two bite segment. I added about 2 Tbsps of roasted red pepper seasoning, and 1 Tbps of onion flakes. (If you do not have roasted red pepper seasoning, any Greek spices will do)


I placed these in the pan to saute while I also boiled a pot of water for the pasta.



While the chicken starts to cook on medium high heat, I chopped up some soaked sun dried tomatoes. If you get your sun dried tomatoes out of a jar they are already essentially re-hydrated. If your's are dry from a bag place them in a bowl of water as the very first thing you do, to hydrate them up before adding them to the dish.





You will want to add the sun dried tomatoes prior to the chicken being fully cooked, I would suggest half way. Don't forget your pasta should be in the boiling water by the time you get to this stage or they will not be timed together! That's ok though, you can reheat the sauce if necessary.



I chopped up some arugula and added it on top of the chicken and tomatoes to wilt down, tossing continually.




Once the arugula has wilted down I open a can of organic coconut milk and pour into the mix as well! This stirs up nicely to be a seasoned creamy sauce, because there is already significant seasoning from the chicken and all the browning in the pot! If you taste this and decide you need more seasoning, no problem, just add more of whatever you used on the chicken.





This sauce is now done! Check your pasta for the perfect al dente and drain. Plate out your pasta and top it with the sauce, ensuring that each plate has a decent amount of chicken and the chunks of sun dried tomatoes and arugula.






The Recipe:


Cut 1 chicken breast up per person into long thin strips. You can easily stretch 3 breasts out for 4 people.


Season with roasted red pepper and onion flakes. I would estimate 2 Tbsps of the red pepper seasoning and 1 Tbsp for the onion flakes. If this is not enough you will simply add more seasoning at the coconut milk stage.


Boil water for pasta, make sure you have boiling water prior to cooking the chicken and you've added the pasta to the water prior to cooking the chicken to time this correctly.


Saute chicken in a pan until cooked. Add re-hydrated sun dried tomatoes half way through. Once fully cooked place 2 cups of chopped arugula to the pan to wilt.


Stir in one can of coconut milk.


Serve over the drained pasta.




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