Luxurious Coconut Basil Gluten Free Pasta

Well, sorry for the long name.

I wasn't sure what to call it,

other than "insanely good" dinner.

I wanted to blog about it immediately so that

I'd remember what I did.

First,

I'll tell you what is in it.

quinoa noodles

onions

coconut oil
CURRY POWDER

olive oil

garlic

kale

canned tomatoes drained

 Seggiano raw basil pesto (an amazing product you can find at Whole Foods)

light coconut milk (canned kind)

celtic sea salt

pepper

red pepper flakes

and 

skillet chicken

This is a three burner meal.

One to boil the quinoa noodles,

one for the sauce,

and one for the chicken (which I'm so excited to tell you about).

I don't have any groovy pics to make this a tutorial

because I made it up as I went 

and didn't know how crazy-good it would 

end up tasting! 

sorry bout that.

Heat up all you pans on medium heat and start boiling the water

for noodles.

For the chicken:

I bought (2) free range, unadulterated chicken breasts, fresh not frozen.

Just let that stainless steel pan get hot.

Rinse the chicken and pat dry with a paper towel.

Then generously salt and pepper both sides.

Once you think that pan is nice and hot

throw those chickens down.

Think I forgot something?

I didn't.

Decidedly not!

You do not need oil to make this juicy brown chicken.

Trust me.

This is a trick TrueLove taught me and

it's fool proof, works every time, is 

tasty, juicy, perfect, and

oil free!!!!

Now, cover the pan and let it sit,

do NOT tinker with it,

let it sit and sizzle for 5 - 8 minutes.

Then you will flip it for five minutes

still covered.

Then remove from burner and let sit

while you finish preparing the other

elements.

For the veggies and sauce:

Use about a tablespoon of coconut oil

and throw in the medium chopped onions, garlic (it's ok if the garlic

gets a little golden brown), and keep it moving in the pan.

Sprinkle with celtic sea salt to help the 

onions sweat a little.

Then you will add your strips of kale and let those 

cook for just a few minutes.

Now use about half the jar of the raw basil pesto

(soooooooo good).

Expensive but good.
Add as much curry powder as you like,
I used at least 2 TBSP, maybe a bit more because I love it.

Stir it all up and add a little bit of olive oil.

Salt and pepper.

Then throw in the drained tomatoes and the light

coconut milk.

Let it get nice and hot.

Then throw in about a tablespoon of red pepper flakes

or however many you prefer.

By now the chicken is probably resting and the noodles drained.

Throw the noodles right into the sauce pan and toss around.

I wish I could tell you how luxurious, delicious, and 

belly warming this meal was.

Almost like a Thai Italian Fusion of sorts, 

because you could taste the pesto and the coconut

equally.

Then roughly cut up the chicken and throw it in there.

Jake pounded it down.

I wanted to eat until I burst but my 30 Day thing

makes me eat

small feminine dinner portions.

Good thing I did

because now I get to have some for lunch

tomorrow too.

In an effort to keep it all real,

I'd like to add that I am very comfortable with

experimenting in the kitchen.

I inherited the trait from my mom who could 

whip up something out of nothing

and dazzle everyone.

Sometimes my experiments flop

and we just add a lot of salt 

and choke it down

and 

sometimes

you get an amazing treat

that you wouldn't have thought of before.

This one worked.

I literally made it up as I went

and so glad for my blog

because now

I will remember what I did to make that

scrumptious, healthy, 30Day Friendly,

Coconut Basil Yumminess.