November 1, 2022

Sunbutter Chicken Pasta

This dish can be made in under 30 minutes in one pan, which everyone will enjoy. I've shared that my husband is a picky eater and doesn't love most vegetables. The veggie I can get him to eat is green beans, so he actually tried this dish and liked it. That's a big win in my house.

Feel free to switch out the sunbutter (sunflower seed butter) for peanut butter or cashew butter, whatever you love, and will get your family to eat this dish.

I use Palmini hearts of palm noodles; my favorite is the angel hair version. The noodles are thin and easily mistaken for authentic pasta. It's another way to get some added veggies but not feel like you are eating them.

Sunbutter Chicken Pasta

This easy one-pan dish can be made in under 30 minutes. It's Paleo, gluten-free, and dairy-free.



  • 1 lb chicken breast, cut into 1 inch cubes
  • 2 T avocado oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 12oz green beans, trimmed and cut in half
  • 2-12oz hearts of palm noodles, drained and rinsed
  • 1/2 C full fat coconut milk
  • 1/2 C sunbutter
  • 1/3 C coconut aminos
  • 2 T coconut sugar
  • 1 lime, juiced + more for serving
  • 2 T minced fresh ginger
  • 6 garlic cloves, minced
  • 1/4 C cilantro, roughly chopped
  1. In a small bowl, add the coconut milk, sunbutter, coconut aminos, coconut sugar, and lime juice. Whisk until everything is thoroughly combined. Set it aside.
  2. In a large sauté pan on medium heat, add the avocado oil, chicken breast, sea salt, pepper, garlic, and ginger. Cook for 2-3 minutes, stirring occasionally.
  3. Add the green beans, stir everything together, and cook for 5-7 minutes. The chicken should be cooked through, and the green beans should start to get tender.
  4. Add the sunbutter sauce and the rinsed hearts of palm noodles. Toss everything together and cook for 4-5 minutes. The sauce should be thick, and the green beans should be tender.
  5. Top the dish with cilantro and serve with lime wedges. Enjoy!


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