Dairy-Free Chicken Bacon Pasta
Ingredients
- 2 small chicken breasts
- 6 pieces of fully cooked bacon
- 2 cups kale
- 1 15 ounce can fire roasted diced tomatoes
- 1 15 ounce can full fat coconut milk
- 1/3 cup nutritional yeast
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 3 cups pasta of choice
- salt to taste
Preparation
Heat a large skillet over medium heat.
Add olive oil and the 2 chicken breasts.
Sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder on each, along with a little salt.
Cook until the chicken is no longer pink, which may vary based on thickness.
Remove the chicken and set aside, then cut into strips.
In a pot, cook the pasta.
In the same pan, add chopped bacon, kale, tomatoes, chicken, onion powder, garlic powder, and paprika. Stir everything together.
Sauté for 3-4 minutes.
Add the coconut milk, nutritional yeast, and cooked pasta (rinsed and drained).
Stir together, bring to a low boil, then reduce to a simmer. Let it simmer for 3-4 minutes, stirring well.
Remove from heat and enjoy.
