Creamy Tuscan Chicken with Pasta (Vegan, Gluten Free)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Soak 1 cup of cashews overnight, then drain and rinse them.

In a blender, combine soaked cashews and 2 cups of water; blend until smooth and set aside.

Cut defrosted daring chicken into bite-sized pieces.

In a bowl, mix 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon paprika, and 1/2 teaspoon salt; add chicken and coat well with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat; add chicken and cook for about 5 minutes, stirring to prevent burning, then set aside.

In a large pan, melt 1/4 cup vegan butter over medium heat; add 1 chopped shallot and cook until translucent, about a few minutes.

Add 4 finely chopped garlic cloves to the pan and cook for another 30 seconds.

Stir in 1/4 cup chopped sun-dried tomatoes and cook for a few minutes.

Add 2 tablespoons tomato paste to the mixture and cook for 1 minute.

Pour in the cashew cream and stir; add 1/2 cup vegetable broth, adding more as needed to prevent thickening.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper; mix well.

Add washed and chopped Swiss chard to the pan and cook until wilted, adding more broth as necessary.

In a large pot, bring water to a boil and cook 1 box of penne pasta according to package directions, about 8 minutes.

Add 1 cup shredded parmesan cheese and 1 cup halved cherry tomatoes to the pan; mix well.

Incorporate the cooked chicken into the mixture; add more broth if the sauce thickens too much.

Drain the cooked pasta and add it to the pan; mix until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens