This flavorful Italian dish served with creamy pasta is just what you need on a gloomy day! 

PREP TIME: 20 minutes   |   COOK TIME: 40 minutes   |   YIELD AMOUNT: 6 servings 



  • 4 chicken breasts, room temperature 
  • 2 tbsp. olive oil 
  • 1 tbsp. oil from jar of sun-dried tomatoes 
  • 1 tsp. dried thyme 
  • 1 tsp. oregano 
  • ¼ tsp. salt 
  • ¼ tsp. pepper 
  • ¼ c. chicken broth


  • 1 8 oz. box campanelle pasta 
  • 1 c. water 
  • 1 can coconut milk 
  • 1 jar sun-dried tomatoes with oil 
  • 1½ c. marinated artichoke 




  1. Preheat the oven to 375° F, then grease a 9” by 13” baking dish with olive oil.
  2. Pat the chicken breasts dry with a paper towel, then season with the oil from the jar of sun-dried tomatoes, dried thyme, oregano, salt and pepper.
  3. Place the chicken breasts in the prepared baking dish and add the chicken broth.
  4. Bake for 25 minutes, then remove the chicken breasts from the prepared baking dish.


  1. Add the pasta, water, coconut milk, sun-dried tomatoes and artichoke hearts to the baking dish.
  2. Use a spoon to stir until everything is combined.
  3. Bake for 30 minutes, stirring after 15 minutes.
  4. After 30 minutes, add the spinach and 1 cup of mozzarella cheese.
  5. Stir to combine, then place the chicken breasts on top of the pasta.
  6. Bake for another 7 minutes.
  7. Garnish with the rest of the mozzarella and chopped parsley.

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