Chicken Pasta with Sun-dried Tomatoes

Serves: 4

Ingredients:

• 1 box Explore Cuisine Gluten-Free Fusilli
• 1 lb. organic chicken
• 2 Tbsp. Nutiva Buttery Coconut Oil
• 1 cup sun-dried tomatoes
• Black pepper to season
• Redmond Real Salt to season
• Handful fresh basil to serve

Dressing:

• ¼ cup Virgin Olive Oil
• 2 Tbsp. Hilary’s Organic & Gluten-Free Tomato Kalamata Dressing & Dip

Instructions:

1. In a medium bowl, combine dressing ingredients and set aside.
2. Boil pasta according to box instructions, drain, and set aside.
3. In a medium pan, heat coconut oil. Chop chicken into small strips or bite-sized pieces, season with salt and pepper, and add to pan. Cook 4 minutes or until outside turns white.
4. Add sun-dried tomatoes and cook 2-4 minutes until chicken is golden brown and cooked through.
5. Combine chicken and dressing with pasta; stir until well combined.
6. Serve on plates topped with fresh basil.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.