Creamy Chicken and Mushroom Noodles

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!


15 minCook

10 minPrep



  • 1 Pkg Daring Original Plant Chicken Pieces
  • 4 tbsp olive oil
  • ½ cup diced red onion
  • 10 ounces cremini mushrooms sliced
  • 2 garlic cloves sliced
  • ¼ cup sun-dried tomatoes
  • A pinch of each salt and pepper or to taste
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • 2 tsp soy sauce
  • 1 tsp liquid smoke
  • 2 cups of baby spinach
  • TT fresh parsley chopped
  • TT Vegan shaved parmesan
  • TT Cracked black pepper
  • 1 Pkg dry pappardelle

For the sauce:

  • 2 tbsp nutritional yeast
  • 3 tbsp cashew butter
  • 2 tbsp cornstarch
  • 2 ½ cups vegetable broth

Step 1

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.

Step 2

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.

Step 3

Next, add 2 Tbsps of oil and then the mushrooms and onions and sauté for 5 minutes before adding the sliced or minced garlic.

Step 4

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.

Step 5

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.

Step 6

Add your Daring Plant Chicken back patties to the pan and then the pasta. Simmer for 2 minutes.

Step 7

Garnish with parsley, shaved vegan parmesan, and cracked black pepper

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