Ingredients
Scale
- 12 oz choice, gluten free pasta (we like to use penne, rotini, OR homemade fettuccine)
- 1 small yellow onion
- 3 cloves garlic
- 1/2 cup drained oil-packed soy free sun-dried tomatoes (2 1/2 ounces)
- 1 ounce vegan Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
- 2 large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
- 5 ounces baby spinach (about 5 packed cups)
- 1 1/4 cups plant based heavy cream
Instructions
- Cook pasta, drain, and set aside.
- Slice chicken, then season with 1 tsp salt, pepper, and Italian seasoning.
- Dice onion, mince garlic, and chop sun-dried tomatoes.
- Heat 1–2 tablespoons olive oil in a large pan over medium heat. Cook chicken until browned and cooked through. Remove and set aside.
- In the same pan, sauté onion, garlic, and sun-dried tomatoes for 2–3 minutes.
- Add plant-based cream and ½ tsp salt. Simmer for 2 minutes.
- Stir in spinach and cook until wilted.
- Return chicken to the pan, then stir in Parmesan and cooked pasta.
- Mix well, taste, and adjust salt if needed. Serve warm.