Ingredients
Scale
- 12 oz allergy friendly rotini
- 3 TB oil
- 1 cooked rotisserie chicken, shredded (we like costcos)
- 3 TB Dijon mustard
- 2 TB organic chicken bouillon paste
- 1 TB minced garlic
- 1/2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup soy free vegan butter, OR homemade (if top 9 free, coconut, legume, & seed free)
- 2 cups plant based heavy whipping cream (country crock is what we like)
- 3–4 cups fresh spinach
- 1 cup Daiya Parmesan, for topping (optional)
- Follow your heart Parmesan powder, for topping (optional)
Instructions
- Cook and drain pasta and set aside.
- In a large deep frying pan in medium high heat, add ingredients #2-9. Heat till chicken is lightly browned
- Reduce heat to low and add in the butter and whipping cream. Simmer 5 mins.
- Serve over pasta with plant based Parmesan cheese & Parmesan powder!
- Cook Time: 45