Creamy Sun Dried Tomato Chicken

We poured the sauce over Sous Vide cooked chicken and it tasted like pizza. So good.

The Ingredients:
1 Tbsp Sun Dried Tomato Oil
2 Tbsp Minced Garlic
7oz jar Sun Dried Tomatoes, drained
1 Red Bell Pepper
1.5 Cup Coconut Milk
1 Tbsp Tapioca Flour
1/3 Cup Parmesan Cheese
2 Tbsp fresh shredded Basil

The Process:
Put the oil in a skillet and saute the garlic. Add the tomatoes and bell pepper, saute until just tender. Reduce heat to Med-low and add the milk and bring to a gentle simmer. Add the tapioca flour and season with salt and pepper, quickly stir to combine. Add the cheese and allow to melt. Pour over cooked chicken, top with basil.

Pumpkin Chicken Curry

The Ingredients:
1 can Coconut Milk
2 Tbsp Red Curry Paste
2 Tbsp Soy Sauce
1 Tbsp Coconut Sugar (or brown sugar)
2 Cups Sugar Pumpkin Pie (3/4 inch cubes)
1.5 Chicken Breast
1 tsp Salt
1 Red Bell Pepper, sliced
3 heaping cups of Spinach
1 Lime, juiced

Toppings:
Lime wedges, cilantro, toasted cashews

The Process:
In the bowl of the crockpot stir the coconut milk, curry paste, soy sauce, and sugar. Add the pumpkin and chicken until it is submerged in liquid. Cook on low 8 hours or high for 4 hours. Switch the cooker to high if it is not already, shred the chicken, and season the liquid with salt. Add the spinach and bell peppers, cook for 10-15min longer until the spinach is wilted. Add the juice of 1 lime.
Serve over rice with extra lime, cilantro and cashews.