Sort ingredients
hwilhite
QR Code
Listen
Pdf
Season the chicken breasts generously with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for an additional 1 minute, stirring frequently.
Pour in the chicken broth and coconut milk, scraping the bottom of the skillet with a spatula to deglaze. Bring to a gentle simmer.
Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Allow the sauce to simmer gently for about 5-7 minutes, or until it thickens slightly.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
Slice the cooked chicken breasts into strips and return them to the skillet. Simmer them in the sauce for an additional 2-3 minutes, ensuring the chicken is heated through.
Toss the cooked pasta into the skillet, stirring to coat the pasta thoroughly with the sauce.
Remove from heat, garnish with fresh basil, and serve immediately.