We love an easy Plant Chicken dinner on a weeknight, especially when there’s a comforting, creamy mushroom sauce, and it takes just 25 minutes to make!
4Serves
15 minCook
10 minPrep
Boil a large pot of water. Once boiled, add pasta and cook it minute short of al dente. Run under cold water to stop cooking.
While pasta is cooking heat non-stick pan on med-high heat for 1 min. Reduce to medium. Place 2 tablespoons of oil in a pan. Add Daring Plant Chicken to the pan and cook for 2-3 minutes per side until golden brown. Remove from pan and set aside.
Next, add 2 Tbsps of oil and then the mushrooms and onions and sauté for 5 minutes before adding the sliced or minced garlic.
Sauté for another 3 minutes, then add the sun-dried tomatoes, salt and pepper or to taste, smoked paprika, dried oregano, soy sauce, liquid smoke, and spinach.
Once the spinach is wilted (after about 2 minutes), lower the heat to medium-low, add the creamy sauce, and let it simmer until it starts to thicken.
Add your Daring Plant Chicken back patties to the pan and then the pasta. Simmer for 2 minutes.
Garnish with parsley, shaved vegan parmesan, and cracked black pepper
