Creamy Garlic & Herb Chicken Pasta (Nightshade-Free)

This recipe is super flexible—you can also swap the chicken for shrimp.

INGREDIENTS:

• 12 oz gluten-free or regular pasta (penne or fettuccine work great)

• 2 tbsp olive oil

• 2 boneless skinless chicken breasts (or thighs), sliced into strips

• 3 cloves garlic, minced

• 1 small shallot, finely chopped (optional for extra flavor)

• 1 cup unsweetened coconut cream or heavy cream

• 1 cup of TOMANO sauce

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• Salt & pepper to taste

• Optional: 1/4 cup grated Parmesan or nutritional yeast (if dairy-free)

DIRECTIONS:

• Cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.

  
  

• Sauté the chicken:

  • Heat olive oil in a large skillet over medium heat.

  • Season chicken lightly with salt and pepper.

  • Sauté until golden and cooked through (about 5-7 minutes). Remove from skillet and set aside.

    
    

• Make the creamy sauce:

  • In the same skillet, add a little more oil if needed.

  • Sauté garlic (and shallot if using) until fragrant (about 1 minute).

  • Stir in the coconut cream or heavy cream and simmer gently.

  • Add Tomano sauce and stir until combined.

  • If the sauce is too thick, add a bit of reserved pasta water.

    
    

• Combine:

  • Return chicken to the skillet.

  • Add cooked pasta, basil, and parsley.

  • Toss everything together until the pasta is coated and warmed through.

  • Taste and adjust seasoning.

    
    

• Serve topped with Parmesan or extra fresh herbs!