Lemon Basil Pasta with Heirloom Tomatoes and Grilled Chicken
Recipe type: main course
Prep time: 
Cook time: 
Total time: 
Serves: 3
What You'll Need
  • Pasta
  • 1 bag spinach pasta
  • 2 cups heirloom tomatoes (halved)
  • ¼ cup chicken broth
  • the zest of one lemon
  • the juice of one lemon
  • parmesan cheese
  • 2 TBS. coconut cream (this is the thick cream at the top of the can)
  • 5 leaves of fresh basil
  • Chicken
  • 3 chicken breasts
  • ⅓ cup olive oil
  • 1 tbs. honey
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. oregano
  1. In a medium-sized bowl, combine the olive oil, honey, salt, paprika and oregano and whisk together. Add the chicken breasts and coat well. Set aside for 10-15 minutes.
  2. Bring a large pot of water to a boil. Season with salt (I usually use a large pinch full).
  3. While the water is heating, add the chicken (skin-side down) to a hot grill pan. Once a nice sear forms, flip and lower temp to medium-low. Add ¼ cup of chicken broth and cover. Steam for about 10-15 minutes or until chicken is done.
  4. Cook pasta as per package directions. Once finished, reserve about ¼ cup of cooking water then drain.
  5. Add pasta back into the pot and set over a medium-low heat. Add the coconut cream, heirloom tomatoes and lemon juice/zest and toss to combine. Serve warm with fresh parmesan cheese and topped with basil.
Recipe by The Blonde Chef at https://www.theblondechef.com/lemon-basil-pasta-with-heirloom-tomatoes-and-grilled-chicken/