Open the jar of sun-dried tomatoes with herbs, and measure out two tablespoons of the oil that they’re packed in. Add it to a large skillet and heat over medium heat.
Add the chicken and cook three to five 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 don’t get too soggy.
Directions
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Notes:
When I developed this recipe my son couldn't do spinach, so we used romaine hearts instead. I've done it with both and both are fabulous. Do whatever you have in the fridge, or whichever one you prefer.
Description:
Originally published on AllergyAwesomeness/AllergyFriendly.
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Recipe was very good, daughter thought it was a little oily, maybe less oil next time. Husband really liked it, I liked Tuscan Chicken again maybe a little less oil.