- 4 chicken breasts
- 2 Tbsp avocado oil
- 1 9.6 oz box gluten-free penne noodles (I used Ancient Grains)
- 8 oz jar roasted red tomatoes (drained)
- 1 13.5 oz canned coconut milk (use the thick cream on top)
- 4 cups fresh spinach (about 2 heaping handfuls)
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black ground pepper
- 1 1/2 cups dairy-free mozzarella cheese (divided) (I used Follow Your Heart)
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Preheat the oven to 350 degress.
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In a skillet over medium heat, warm the avocado oil then add the chicken breasts. Cook the chicken breasts for 7-10 minutes. Turn the chicken over and cook for an additional 7-10 minutes or until the chicken is cooked through.
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While the chicken is cooking, cook the pasta according to the directions on the package. Cook time will vary, but plan for 8-12 minutes. Once the pasta is done cooking, strain in a colander in the sink.
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Once the chicken is cooked through, remove it from the heat and place on a cutting board. Cut into bite-sized pieces and place back in the skillet.
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Add the roasted red tomatoes, coconut cream, spinach, and seasonings. Stir together and cook for 2 minutes or until spinach is cooked down.
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Add the pasta and one cup of dairy-free mozzarella cheese and stir together. Transfer into a glass 8x13 baking dish or keep in skillet if it's oven-safe. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the pasta. Place the skillet (or baking dish) into the oven and cook for 15 minutes or until cheese has melted.
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Remove from the oven and serve.