We love creamy sauces, especially when they’re Paleo and amazing! There are many ways to serve this dish. Try it on mashed potatoes, zucchini noodles, or with roasted broccoli on the side.
This one is a family favorite.
- 1 lb. chicken breast
- 2 – 14 oz cans full fat coconut milk
- ½ a jar of fire roasted tomatoes
- 4 cloves of garlic sliced
- 1 medium onion sliced
- Hand full of fresh basil
- 1 tablespoons of coconut oil
- Salt and pepper
Cut chicken into 1 inch cubes. Sprinkle salt and pepper on both sides of the chicken. Add oil to pan and cook on medium/ high heat in a skillet. Cook until almost cooked. Set aside when almost done through.
While the chicken is called cooking, slice the onion and garlic. Chop the fire roasted tomatoes into medium sized pieces. Coarsely chop the basil and set aside.
Put oil in a pan on medium heat then add garlic and onions. Cook 2-3 minutes then add the fire roasted tomatoes. Cook again for 2-3 minutes. Then add coconut milk.
Simmer on medium/high heat until it’s brought to a boil. Add salt and pepper to taste.
Add chicken and put on low heat for about 20 mins uncovered. Stir in basil (keep some to garnish with) and cook for 10 minutes more uncovered.
Serve with your favorite vegetables and enjoy!