Wonderfully tender and juicy baked chicken and pasta drenched in a velvety coconut sauce made with colourful fresh peppers, onions, garlic, herbs and spices.
- FOR THE SAUCE:
-
1
tbsp
coconut oil
- 1 brown onion , finely chopped
- 3 cloves garlic , sliced
-
1
tsp
mixed herbs
, heaped - 1 tsp cardamon
- 1 tsp ground ginger , or fresh
-
1/2
red pepper
, chopped small
-
1/2
yellow pepper
, chopped small
-
400
ml
coconut milk
- Himalayan pink salt , to taste
- Ground black pepper , to taste
- FOR THE CHICKEN:
- 3 large chicken breasts
-
2
tbsp
coconut oil
, melted - juice of 1/4 lemon
-
1
tsp
mixed herbs
- Himalayan pink salt , to taste
- Ground black pepper , to taste
-
250
g
pasta of your choice
, cooked as per instructions on the box (I love pulse pasta or brown rice pasta)
-
TO MAKE THE SAUCE:
-
Melt coconut oil and fry onion and garlic until glassy and fragrant. Add mixed herbs, cardamon and ginger and fry for 1 minute, stirring.
-
Now add peppers and fry for 5 - 6 minutes or until tender. Pour in coconut milk, season with salt and pepper to taste, allowing the sauce to simmer for 30 minutes or until thick and velvety.
-
TO MAKE THE CHICKEN
-
Preheat oven to 220°C (428°F).
-
Slice the chicken breasts into strips or cubes and place on a large baking sheet. Drizzle with melted coconut oil and lemon juice, and season with mixed herbs, salt and pepper. Toss the chicken with your hands to make sure it is evenly coated.
-
Bake in the middle of the oven for 6 minutes or until the chicken is cooked through and super tender and juicy. Be careful not to overcook the chicken as this is when it will become tough.
-
On a large platter or individual plates, layer the pasta, then the chicken and spoon over the sauce.
-
Serve hot with a simple side salad heavy on greens and you've got yourself a truly healthy, balanced meal!
If I’m feeling rustic, I will mix everything together in the pot that I cooked the pasta in and serve in large bowls!