Dairy-Free Chicken Florentine Pasta
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Dairy-Free Chicken Florentine Pasta

1. Penne pasta - 1 ½ cups
2. Bacon - 10 slices
3. Olive oil - 1 tablespoon
4. Skinless, boneless chicken breast, cut into bite-sized pieces - 1 pound
5. Seasoned salt - 1 tablespoon
6. Cayenne pepper - ¼ teaspoon
7. Onion, chopped - 1 medium
8. Garlic, minced - 4 cloves
9. Oil-packed sun-dried tomatoes, drained - 1 (6 ounce) jar
10. Shredded mozzarella-style vegan cheese (such as Daiya®) - 1 (8 ounce) package
11. Coconut milk - 1 ½ cups
12. Chicken broth - ½ cup
13. Vegan sour cream (such as Tofutti®) - ½ cup
14. Baby spinach leaves - 2 cups

How to cook deliciously - Dairy-Free Chicken Florentine Pasta

1. Stage

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

2. Stage

At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.

3. Stage

While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.

4. Stage

Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.

5. Stage

Serve over penne.