Herby Crusted Chicken

1. Pound the chicken breasts with a mallet rolling pin to make the chicken thinner. This will allow it to cook quicker and more evenly.
2. Mix together flour, seasonings and herbs. Cover each chicken breast with the flour mixture.
3. Heat a medium skillet to medium/high heat. Add olive oil and cook the chicken for about 4 minutes on each side (or until the internal temp is 165°F). Removed cooked chicken from the skillet and set it aside on a plate for later.

Pasta Sauce

1. Start boiling the water for pasta in a large pot.
2. In a small bowl, combine coconut milk and chicken broth.
3. In separate large pot or dutch oven, add wine on medium heat. Bring the wine to a bubble and let it simmer until it’s reduced in half. This should take a few minutes.
4. Add butter and garlic to the dutch oven and cook for 1 minute. Then add flour, stir continuously for 2 minutes.
5. Gently pour in the coconut milk and chicken broth mixture. Slowly pour this in so you don’t mess up the roux. Then stir in the Italian seasoning, red pepper, sun dried tomatoes and salt and reduce heat to low. Cover slightly with a lid.

Boil Pasta

1. Add a generous amount of salt (2 tbsp) and pasta to boiling water. Follow directions on the back of the pasta box. Reserve 1 cup of pasta water and drain the rest of the pasta.

Finish

1. Add  the mozzarella and parmesan cheese into the sauce. Pour in the cooked pasta. If the consistency of the sauce is too thick, add pasta water, 1 tbsp at a time until desired consistency.
2. Slice the chicken. Add pasta to bowl and place sliced herby chicken on top. Garnish with parsley and basil.
3. Serve and enjoy with friends, family or roommates.