Instructions

• Prepare the gluten-free pasta according to the package instructions. When the pasta is done, drain it in a colander, rinse with cool water to stop the cooking, and set aside.
• In a large nonstick skillet over medium-high heat, heat 2 Tbsp avocado oil. Add 1 cup finely chopped yellow onion and sauté, stirring occasionally, until the onion begins to turn golden brown.
• Add 5 cloves minced garlic to the skillet and cook, stirring, for 2 to 3 minutes more, until the garlic is fragrant. Remove the onion and garlic from the skillet and transfer them to a blender.
• To the blender with the sautéed onion and garlic, add 1 (15-oz) can full-fat coconut milk, 1 cup tomato sauce, 1 cup drained sun-dried tomatoes, 1 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (optional). If you prefer some texture, reserve a small portion of the sun-dried tomatoes before blending. Blend until the sauce is completely smooth. (Use caution when blending hot liquids—allow to cool slightly or vent the blender lid.)
• Set the blended sun-dried tomato sauce aside.
• Wipe the skillet clean if desired. Heat 1 Tbsp avocado oil in the same large skillet over medium-high heat. Add 1 1/2 lbs chopped chicken breasts in a single layer and cook undisturbed for 3 minutes.
• Stir the chicken and continue cooking another 2 to 3 minutes, until the chicken is cooked through and no longer pink in the center.
• Pour the blended sun-dried tomato sauce into the skillet with the cooked chicken. Stir, bring the mixture to a gentle simmer, and cook, stirring frequently, for 5 to 10 minutes until the sauce is hot and slightly thickened. Reduce the heat if the sauce is splattering.
• Add the cooked pasta to the skillet and toss or stir until the pasta is well coated and heated through.
• Remove the skillet from the heat and stir in 1/2 cup chopped fresh basil. Taste and adjust seasoning with more sea salt or pepper if needed. Serve immediately.