Vegan Dairy Free Tuscan Chicken Pasta

Total time45 min

Prep time15 min

Cook time30 min

4.5

(8)

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Ingredients

4 servings

For the pasta

12 oz penne or rigatoni pasta
1 tsp salt

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
2 tbsp olive oil, divided

For the sauce

4 cloves garlic, minced
½ tsp red pepper flakes
½ cup sun-dried tomatoes in oil, drained and roughly chopped
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 tbsp nutritional yeast
1 tsp italian seasoning
3 cups baby spinach, loosely packed
1 tsp lemon juice
salt and pepper, to taste

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta and set aside.
2
Pat the chicken breasts dry and season all over with the salt, black pepper, and garlic powder. Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering.

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