A creamy curried sauce is a delicious way to jazz up simple boneless, skinless chicken breasts. You can easily swap out the chicken breasts for boneless, skinless chicken thighs or shrimp, if you prefer. Coconut milk often separates in the can, so be sure to give it a good shake before opening.
3/4 tsp each sea salt and ground black pepper, divided
1 tbsp safflower oil
1 white onion, chopped
2 red bell peppers, cut into 1-inch cubes
2 cloves garlic, minced
3 cups jarred, boxed or BPA-free-canned unsalted diced tomatoes
1 13½-oz BPA-free can coconut milk
1 15-oz BPA-free can chickpeas, drained and rinsed
10 oz whole-grain linguine
1/4 cup packed fresh cilantro, roughly chopped
1 lime, cut into wedges, optional
In a large bowl, toss together chicken, 2 tsp curry powder and ½ tsp each salt and black pepper. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add chicken and cook, stirring occasionally, just until golden brown, 4 to 5 minutes. Transfer to a clean bowl and set aside.
In same skillet, heat oil on medium. Add onion and bell peppers and cook, stirring occasionally, until peppers are tender-crisp and lightly browned, about 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
Stir in tomatoes, coconut milk, remaining 2 tsp curry powder and remaining ¼ tsp each salt and black pepper. Increase heat to medium-high and bring to a simmer. Stir in chickpeas and chicken and any accumulated juices and simmer, stirring occasionally and reducing heat if mixture starts to boil, until chicken is no longer pink inside and bell peppers are tender, about 10 minutes.
Meanwhile, cook pasta al dente according to package directions; drain. Divide pasta among plates and top with chicken mixture. Sprinkle with cilantro. Serve with lime wedges (if using).
Serving Size: 1 cup chicken mixture and 3/4 cup pasta
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.
A drop of tasty coconut milk is used in place of oil to brown the chicken in this soup and adds the rich flavor beloved in Indian cuisine. If you prefer a citrusy, herbal taste instead, try swapping the cilantro for fresh parsley and a squeeze of lime.
Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.