30 Minute Dairy-Free Creamy Tuscan Chicken (GF, DF, Egg, Soy, Peanut, Tree nut Free, Top 8 Free

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1 tsp Garlic powder
  • 1 cup Romaine
  • 1/2 cup Sun dried tomatoes with herbs

• Canned Goods

  • 1/2 cup Chicken broth
  • 1 cup Coconut milk, full-fat

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tbsp Nutritional yeast

• Tools & Equipment

  • 2 tbsp Oil from the sun-dried tomatoes with herbs jar

Found on allergyawesomeness.com

Description

Ingredients

• 3-4 boneless skinless chicken breasts, thinly sliced
• 2 Tablespoons of oil from the sun-dried tomatoes with herbs jar
• 1 cup full fat coconut milk (from the can, found in the Asian section)
• ½ cup chicken broth (or, ½ cup water + ½ teaspoon allergy-friendly chicken bouillon)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 Tablespoon nutritional yeast
• 1 cup romaine, chopped*
• ½ cup sun dried tomatoes with herbs, diced

Directions

• Open the jar of sun-dried tomatoes with herbs, and measure out 2 Tablespoons of the oil that theyre packed in. Add it to a large skillet and heat over medium heat.
• Add the chicken and cook 3-5 minutes on each side until browned. Remove the chicken to a plate.
• Add the coconut milk, chicken broth, garlic powder, Italian seasoning, and nutritional yeast to the pan and turn up the heat to medium high. Allow the sauce to thicken slightly.
• Turn down the heat to medium and add the romaine (or spinach), sun-dried tomatoes and chicken. Allow the chicken to simmer in the sauce until the romaine (or spinach) has wilted and everything is heated through (being sure your chicken is cooked thoroughly).
• Serve plain, or over gluten-free noodles of your choice.
• Stores wonderfully for leftovers too--just be sure to store the noodles separate so they dont get too soggy.