This creamy and delicious pasta comes together in less than 30 minutes and cooked in one pot. It's rich, creamy, and everything you need in life right now!
Ingredients
8oz vegan chicken pieces
1 tbsp Italian seasoning
1 tsp crushed red pepper
1/2 tsp paprika
2 tbsp vegan butter
8oz jar of sun-dried tomatoes in oil
1 shallot, diced
3-4 cups of vegetable or vegan chicken broth
1 cup non dairy milk
1-2 cups of shredded vegan mozzarella
3 cups spinach leaves
1 tbsp dijon mustard
1 tbsp crushed garlic
1 lemon
Salt and pepper
16oz of pasta
Directions
Heat a large stock pot to medium
Add in roughly 3 tbsp of oil from your sun-dried tomatoes
When hot add in your chicken pieces
Cook until starting to brown
Add in your Italian seasoning, red pepper and paprika
Season with salt and pepper
Toss well and cook for another 2-3 minutes
Remove chicken from pot
Add butter to the pot
Once melted add in your shallot
Cook for 1-2 minutes
Add in your garlic and cook for 1 minute
Add in your vegetable broth
Once it starts to boil add in your pasta
Cook until al dente
Add in your non dairy milk, cheese, dijon mustard, sun-dried tomatoes and spinach
Mix well
Once mixed, add in juice from one lemon
Mix well
Serve and enjoy!
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