I’ve made this creamy chicken marinara three times in the past week. It’s that good! Plus, it’s super easy, healthy and satisfying, which is always a winning combo. The coconut milk adds a richness to the sauce that is absolutely divine and balances out the acidity of the tomatoes perfectly. I like to balance it even further with a pinch of baking soda, but please know that this step is optional. And, no, you don’t taste it because it’s such a small amount.
I enjoyed this sauce with zucchini noodles, but also ate it over a bed of kale sautéed in coconut oil one evening, and that was fantastic too. Choose whatever vegetable you like or go for your favorite gluten-free pasta, if preferred.
Also, I hope all of you had a wonderful Fourth of July yesterday! It was casual for us and while we both agreed not to work, we didn’t do much other than going out for brunch at Harlow. We made sure to be home in the evening since we have a cat that is terrified of fireworks. Oddly enough, our other cat could care less about fireworks or loud noises in general, but not little miss Frankie.
Cheers and enjoy!
P.S. Did you catch my latest KATU Afternoon Live segment where I made my raw fruit pizza? Check it out HERE.
Marinara sauce melds with coconut milk and shredded chicken in this creamy, rich tomato sauce. Serve over zucchini noodles, other vegetables, or your favorite gluten-free pasta.
- 1 Tbsp grass-fed ghee or coconut oil
- 1 yellow onion, chopped
- 25.5 oz jar no-sugar added marinara sauce
- 1/8 tsp baking soda, optional (helps balance acidity)
- 13.5 oz can full-fat coconut milk
- ~2 lb cooked boneless skinless chicken breast, shredded
- Sea salt, to taste
- Up to 1/2 cup chicken bone broth
- Zucchini noodles or other vegetable of choice, for serving
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Sauté onion in butter, ghee, or coconut oil in a large pot over medium heat. After a few minutes, once onion has softened, add the jar of marinara sauce and reduce heat to medium-low. Stir in the baking soda, if using and continue to cook another 1-2 minutes.
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Next, add the coconut milk and stir well. Then, add the shredded chicken and stir to coat.
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Continue to cook for 10-12 minutes over medium-low heat, stirring occasionally. Taste and add sea salt to taste, if needed.
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Add up to 1/2 cup chicken bone broth and continue to cook for another 5 minutes over low heat.
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Serve over zucchini noodles or other vegetable of choice.
If you have leftovers, you may need to add a bit more bone broth the next day when reheating on the stove. The shredded chicken absorbs a lot of liquid overnight.
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