Chicken Pasta with Sun-dried Tomatoes

Serves 4

Ingredients:

• 1 box Explore Cuisine Gluten-Free Fusilli

• 1 lb. organic chicken

• 2 Tbsp. Nutiva Buttery Coconut Oil

• 1 cup sun-dried tomatoes

• Black pepper to season

• Redmond Real Salt to season

• Handful fresh basil to serve

Dressing

• ¼ cup Virgin Olive Oil

• 2 Tbsp. Hilary’s Organic & Gluten-Free Tomato Kalamata Dressing & Dip

Instructions:

1. In medium bowl, combine dressing ingredients and set aside.
2. Boil pasta according to box instructions, drain and set aside.
3. In medium pan, heat coconut oil. Chop chicken into small strips or bite-sized pieces and add to pan with salt and pepper. Cook 4 minutes, or until outside turns white.
4. Add sun-dried tomatoes and cook 2-4 minutes, or until chicken is golden brown and cooked through.
5. Combine chicken and dressing with pasta and stir until well combined.
6. Serve on plates with fresh basil.