So I have been lacking on this blog for the past month or so. I recently started a new full time job and I have just been crazy busy. I made my yummy chicken pasta the other night and decided to make an updated blog about it. I wanted to attach pictures of the process of making it. So I hope you enjoy!
1/2 bag of Beyond Meat chicken strip
1/2 C of your favorite nondairy cheese (I use go veggie)
1 can Coconut milk (refrigerated and use the top part that hardens)
1 box penne pasta
1 jar of sundried tomatoes
Handful of grape tomatoes
3 Tsp minced garlic
4 Tbs nutritional yeast
1 Tbs paprika
1 Tsp basil
Salt & pepper to taste
Boil your pasta water and add pasta. While the pasta is cooking go ahead and add a little bit of olive oil to your pan and add chicken.
After the chicken is done you want to cut it up into bit sized pieces. Remove the chicken and add a dash more of olive oil.
Cut up the sundried tomatoes and put them into the pan. I always like to add a little bit of the oil that comes in the jar but you don’t have to add it. Cook for a minute, then add garlic and paprika. Let this cook for about 3 minutes.
Go ahead and drain your pasta at this point but save 1/2 C of pasta water.
Remove the harden part of coconut milk and add it into the pan. Mix well until the coconut milk had melted then add mozzarella cheese.
Once everything is melted together add the rest of your spices, chicken and grape tomatoes. Let this come to a boil. Then add the remaining pasta water if the sauce has thickened too much.
Then serve! I like to serve this with garlic bread and mashed potatoes but it’s always good on it’s own as well.