I’ve never been into cream sauces because they are too heavy for me but I LOVE coconut so I figured I’d try to make a coconut tomato sauce of some type to switch things up a bit.   This dish is pretty heavy so if you don’t like heavy things, try one of my many other delicious meals!  But this was a great comfort food option.  The coconut cream gives it a thick consistency blended with the veggies and chicken, it’s an overall great dish!  If you’re not the biggest fan of coconut, I wouldn’t recommend this. However, if you love coconut like I do – hop to it!! 🙂

Ingredients (serving size: 1)

1 Chicken Breast
1 Medium-Large Yellow Squash
1 Cup Peas
1/2 Cup Canned Coconut Milk
1 8 oz Can Hunts Tomato Sauce (no salt added)
Tablespoon Scallion
Salt/Pepper/Garlic Powder
Tablespoon Olive Oil

Directions:

Marinate your chicken in salt/pepper/garlic powder.   Heat a medium pan with olive oil.  Once the pan is hot, add the chicken and cook for 8-10 minutes or until fully cooked.

In a small sauce pan, add the coconut milk until it has melted then add the tomato sauce and bring to a boil, slowly. Once it boils turn down to a lower tempature and let the sauce thicken (for about 5 mins).

While the sauce is thickening and the chicken is cooking julienne peel the yellow squash.

When the chicken is about done, add the squash and peas and blend together and then add the coconut cream sauce and blend together.

Garnish with Scallions and enjoy!