Vegan One-Pot Chicken Florentine Pasta

Total time35 min

Prep time10 min

Cook time25 min

4.5

(15)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
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.
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes
⅓ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
3 cups low-sodium 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.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
8 oz penne pasta
3 oz baby spinach (about 3 packed cups)
1 oz parmesan cheese, finely grated (about ½ cup)
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 tsp italian seasoning
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Season the chicken pieces with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2
Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C), about 5–6 minutes. Transfer the chicken to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!