Sun Dried Tomato Chicken with Red Lentil Pasta


This quick and easy meal will have you saying, “Thanks!” when it’s time to do the dishes, because it uses one {almost} only one pot ~ you will need a separate pot to boil your noodles. AND by substituting these red lentil noodles, you won’t feel like you’re carb loading with pasta either. I mean, feel free to go for a run the next day. You just won’t have to make it a full marathon.

I found the noodles above Sprout’s, but I’ve found some great red lentil noodles in bulk at Sam’s Club in the past. They were just as full of protein, with only one ingredient ~ lentils. Feel free to use any noodles of your choosing in this recipe. I choose those above because they are gluten-free and very high in protein. My body is grateful for both, and the protein leaves me feeling fuller longer and needing a much smaller portion. Either way, you won’t notice a difference. They taste like wheat based pastas.  Just be sure not to over cook them. Like all over cooked pasta, they’ll start to break apart into smaller pieces.

I adapted this recipe from a full-on wheat and dairy recipe from The version below, does not include either. It does include plenty of flavor, good-for-you-fat, and time with your family rather than over the stove.

Let’s get to it!

Sun Dried Tomato Chicken with Red Lentil Pasta


  • 6-8 oz Sun Dried Tomatoes in oil
  • 2 lbs. chicken (pulled or diced)
  • 1 small sweet onion (diced)
  • 2-4 cloves garlic
  • 1 can, full fat coconut milk
  • 8 oz (dried) red lentil pasta
  • 1 t paprika
  • 2 T Italian seasoning
  • pinch of red pepper flake (if desired)
  • 2 T olive oil (if needed)
  • salt and pepper to taste
  • reserved pasta water
  • 2 cups finely chopped greens  – spinach, kale, chard, etc.


  1. Heat sun dried tomatoes in a large skillet on medium heat. Do not drain or rinse them. Use all the oil included. If they are a little light on oil, you’ll want to add some more to the pan for sauteing, up to 2 Tablespoons or so.
  2. Add the diced onion and diced garlic to the hot oil and saute until fragrant and translucent. If you want a little heat to your dish, now is the time to add the red pepper flake.
  3. Place the chicken in the pan. Salt and pepper it to taste.
  4. Begin to cook your noodles in a separate pot of boiling water (follow the directions on the package). The water should be well salted. (I’m talking 1-2 tablespoons of kosher salt. It’s key to the flavor of the dish.) You’ll want your pasta to be under cooked when you take it out, as it will finish cooking in the sauce. Six minutes should be about right, but you’ll have to try it to find out.
  5. Add the paprika and Italian seasoning to the pan of sauteing chicken. If you’re making this dish in the summer, and you have fresh herbs from the garden (basil, thyme, oregano), use those instead of the Italian seasoning. Just chop them and add them at the end.
  6. When the chicken is fully cooked, add the can of coconut milk and the strained noodles.
  7. If the sauce is too thick at this point, ladle some of your reserved pasta water into the dish. You can try about a half a cup at a time, until you reach your desired consistency.
  8. Check the sauce for seasoning, and add more salt and pepper as needed.
  9. Finish the dish by adding the chopped greens. Stir them into the sauce as they wilt.
  10. Enjoy!