INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- For the Sauce:
- 4 oz GO VEGGIE Vegan Classic Plain Cream Cheese
- ½ cup milk
- ½ cup sundried tomatoes in olive oil
- For the Pasta:
- 8 oz penne pasta
- 3 tablespoons olive oil
- 2 medium boneless skinless chicken breasts, diced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups baby spinach
- 1 cup reserved pasta water
INSTRUCTIONS
- Make the sauce by combining all sauce ingredients in food processor or blending and puree.Set aside.
- Bring pot of water to boil and cook pasta.
- Meanwhile, in large skillet heat 2 tablespoons of olive oil over medium-high heat.
- Add diced chicken and cook until all chicken is cooked through, about 10 minutes.
- Remove chicken from skillet and add remaining 1 tablespoon of olive oil.
- Add shallots and cook 3-4 minutes, then add garlic and cook an additional 1 minute.
- Season with salt.
- Add diced tomatoes and cook another 2-3 minutes, until mixture is warmed through.
- Return chicken to skillet along with sauce from food processor.
- Stir well and thoroughly to combine.
- Add pasta and spinach, stirring well to combine.
- Add pasta water (I added 2 tablespoons) to thin out sauce if needed.
- Serve and enjoy!
NUTRITIONS INFORMATION
