Creamy Roasted Onion 'Pasta' with Chicken
Creamy Roasted Onion 'Pasta' with Chicken
Ingredients
For the Roasted Onions and Garlic
- 2 large onions, sliced into 1/4-inch thick rings
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup sun-dried tomatoes, packed in oil, roughly chopped
- 1 1/2 tablespoons oil from sun-dried tomato jar
- 1 garlic head, top 1/4 inch sliced off
- 1 tablespoon avocado oil
For the Creamy Sauce and Assembly
- 1/2 cup full-fat coconut cream, or plain Greek yogurt with a dash of coconut milk for a lighter option
- 3 cups fresh spinach, chopped
- 1 pound grilled chicken breast, cooked and sliced or shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a large baking dish (approximately 9x13 inches) with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 375
- 2
Place the sliced onion rings into the prepared baking dish. Sprinkle with oregano, paprika, garlic powder, salt, and black pepper. Add the chopped sun-dried tomatoes and the oil from their jar.
⏱️ 5 min
- 3
Using your hands, gently mix all the ingredients in the baking dish until the onions and tomatoes are well coated with the seasonings and oil. Spread the mixture evenly in the dish.
⏱️ 3 min
- 4
Place the whole garlic head, cut-side up, in the center of the onion mixture. Drizzle the avocado oil over the garlic head and the surrounding onions.
⏱️ 2 min
- 5
Cover the baking dish tightly with aluminum foil (or parchment paper followed by foil for a tighter seal).
⏱️ 1 min
- 6
Bake for 60 minutes, or until the onions are very tender and caramelized, and the garlic is soft and fragrant.
⏱️ 60 min•🌡️ 375
- 7
Carefully remove the baking dish from the oven. Remove the foil. Allow the garlic head to cool slightly, then squeeze the roasted garlic cloves out of their skins directly into the onion mixture. Discard the skins.
⏱️ 5 min
- 8
Add the full-fat coconut cream (or Greek yogurt and coconut milk mixture) and chopped fresh spinach to the baked onion and garlic mixture. Stir gently to combine, allowing the residual heat to wilt the spinach.
⏱️ 3 min
- 9
Stir in the cooked grilled chicken and halved cherry tomatoes. Mix everything thoroughly until well combined and heated through.
⏱️ 2 min
- 10
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Onion 'Pasta' with Chicken
For the Roasted Onions and Garlic
- 2 large onions, sliced into 1/4-inch thick rings
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup sun-dried tomatoes, packed in oil, roughly chopped
- 1 1/2 tablespoons oil from sun-dried tomato jar
- 1 garlic head, top 1/4 inch sliced off
- 1 tablespoon avocado oil
For the Creamy Sauce and Assembly
- 1/2 cup full-fat coconut cream, or plain Greek yogurt with a dash of coconut milk for a lighter option
- 3 cups fresh spinach, chopped
- 1 pound grilled chicken breast, cooked and sliced or shredded
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Line a large baking dish (approximately 9x13 inches) with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 375 - 2
Place the sliced onion rings into the prepared baking dish. Sprinkle with oregano, paprika, garlic powder, salt, and black pepper. Add the chopped sun-dried tomatoes and the oil from their jar.
⏱️ 5 min - 3
Using your hands, gently mix all the ingredients in the baking dish until the onions and tomatoes are well coated with the seasonings and oil. Spread the mixture evenly in the dish.
⏱️ 3 min - 4
Place the whole garlic head, cut-side up, in the center of the onion mixture. Drizzle the avocado oil over the garlic head and the surrounding onions.
⏱️ 2 min - 5
Cover the baking dish tightly with aluminum foil (or parchment paper followed by foil for a tighter seal).
⏱️ 1 min - 6
Bake for 60 minutes, or until the onions are very tender and caramelized, and the garlic is soft and fragrant.
⏱️ 60 min•🌡️ 375 - 7
Carefully remove the baking dish from the oven. Remove the foil. Allow the garlic head to cool slightly, then squeeze the roasted garlic cloves out of their skins directly into the onion mixture. Discard the skins.
⏱️ 5 min - 8
Add the full-fat coconut cream (or Greek yogurt and coconut milk mixture) and chopped fresh spinach to the baked onion and garlic mixture. Stir gently to combine, allowing the residual heat to wilt the spinach.
⏱️ 3 min - 9
Stir in the cooked grilled chicken and halved cherry tomatoes. Mix everything thoroughly until well combined and heated through.
⏱️ 2 min - 10
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min