Creamy Coconut Chicken Pasta

Tender chicken and broccoli tossed with pasta in a rich coconut‑cream sauce for an energy‑dense, dairy‑free Italian‑style lunch.

Ingredients

• 8 oz boneless skinless chicken breast, cut into pieces\n2 cups broccoli florets\n2 tbsp olive oil, divided\n3 cloves garlic, minced\n1 cup full‑fat coconut milk\n1 cup low‑sodium chicken broth\n12 oz pasta (penne or fettuccine)\n1 tbsp all‑purpose flour\n1/2 tsp Italian seasoning\n1/4 tsp black pepper\nSalt, to taste

Instructions

1. PREP AHEAD
2. - Cut chicken into bite-size; season salt, pepper.
3. - Trim broccoli into small florets.
4. - Mince garlic; whisk flour with 2 Tbsp broth to slurry.
5. - Boil salted water for pasta.
6. COOKING STEPS
7. 1. Cook pasta until al dente; reserve ½ cup water; drain.
8. 2. Heat 1 Tbsp oil in deep skillet; brown chicken 4 min; transfer to plate.
9. 3. Add remaining oil; sauté garlic 30 sec. Stir in flour slurry; slowly whisk in coconut milk and remaining broth.
10. 4. Add Italian seasoning, pepper; simmer 3 min, stirring, until slightly thick.
11. 5. Stir in broccoli; cook 5 min until crisp-tender. Return chicken; heat 2 min.
12. 6. Toss in drained pasta, loosening sauce with reserved water as needed. Check salt; serve creamy coconut chicken pasta hot.
13. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts