Cooking Instructions:

• Step 1: Cook the Pasta
  Begin by bringing a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Drain the pasta and set it aside.
• Step 2: Sauté the Aromatics
  In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add the finely chopped yellow onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
• Step 3: Add the Chicken
  Next, add the chopped chicken breasts to the skillet. Season with sea salt, black pepper, and optional red pepper flakes. Cook the chicken for about 6-8 minutes, stirring occasionally until it’s fully cooked through and no longer pink.
• Step 4: Create the Creamy Sauce
  Once the chicken is cooked, pour in the full-fat coconut milk and tomato sauce. Stir to combine, allowing the mixture to simmer for about 5 minutes, letting the flavors meld beautifully.
• Step 5: Incorporate Sun-Dried Tomatoes
  Add the drained sun-dried tomatoes to the skillet, stirring them into the sauce. Allow everything to simmer for an additional 2-3 minutes, adjusting seasoning with more salt or pepper if necessary.
• Step 6: Combine with Pasta
  Finally, add the cooked gluten-free pasta to the sauce, tossing everything together until the pasta is well coated with the creamy mixture. Remove from heat.
• Step 7: Serve and Garnish
  Serve the pasta warm, garnished with freshly chopped basil. Enjoy the delightful combination of flavors and textures in every bite!