A non-dairy variation of a creamy, mouthwatering dish!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups penne pasta
- 10 slices bacon
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 tablespoon seasoned salt
- ¼ teaspoon cayenne pepper
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (6 ounce) jar oil-packed sun-dried tomatoes, drained
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
- 1 ½ cups coconut milk
- ½ cup chicken broth
- ½ cup vegan sour cream (such as Tofutti®)
- 2 cups baby spinach leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve over penne.
Nutrition Facts
| Calories | 953 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 5 g |
| Protein | 48 g |
| Saturated Fat | 32 g |
| Sodium | 2589 mg |
| Sugars | 2 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |