Creamy Tomato Basil Chicken Pasta

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Heat a pot over medium-high heat. Add the tomato sauce, coconut milk, seasoning, and basil. Bring to a boil, then reduce heat to a simmer. Add the chicken. Let simmer for 15 minutes.

De-seed the spaghetti squash and fork out the strands into a serving bowl. Pour the hot sauce on top and toss to coat.


  • 1 Large Spaghetti Squash, roasted and cooled
  • 28 oz Tomato Sauce, canned or home-made
  • 1 c Canned Coconut Milk
  • 1 t Garlic Powder
  • Salt and Pepper to taste
  • 1 c Fresh Packed Basil, finely chopped
  • 2 lbs Cooked Chicken, shredded


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Recipe Comments

Comments (5)

  1. posted by chelsey728 on January 26, 2013

    Very yummy! My husband and I both really enjoyed the flavor of this! I used hunts tomato sauce and it made the sauce mixture much to runny. I’m a beginner cook so rookie mistake but just thought I’d warn others to watch the thickness. Thanks for a great recipe! Will definitely make this again!

  2. posted by cyndads on January 29, 2013

    This was fantastic. I used an organic tomato basil marinara sauce as I didn’t have time for homemade sauce and it was fantastic!!!!!

  3. posted by cartooney on January 30, 2013

    This is beyond amazing. I will be making this more than once!!!

  4. posted by makukano on September 15, 2013

    How is paleo pasta made?

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