A delicious creamy pasta that comes together in roughly 30 minutes. The perfect, hearty, weeknight meal.
Ingredients
8oz vegan chicken, we used Daring Cajun Chicken Pieces* (see note below)
Avocado oil
2 tbsps vegan butter
2 tbsps flour
2-3 garlic cloves, minced
2-3 cups of unflavored non dairy milk (important to make sure the milk is NOT SWEET)
2 cups of vegan parmesan
Salt and Pepper
12-14oz of cooked pasta of choice, we used Penne
12oz of Broccoli stems, steamed
2 tsps crushed red pepper
1/4 cup Nutritional Yeast
*If not using the Cajun chicken add 1 tbsp of Cajun seasoning to your vegan chicken when cooking
Directions
Preheat oven to 350
Heat a large deep pan to medium high
Add in a little oil
Add in your Cajun chicken pieces and cook until browned, turning often
Remove cooked chicken from pan but leaving the oil left behind
Add your vegan butter to the pan
Once melted add in your garlic
Cook while stirring for 1-2 minutes
Whisk in your flour
Once flour has been mixed into the butter slowly add in your milk 1 cup at a time
Stir and cook for 5 minutes
Add in 1.5 cups of your parmesan
Season generously with salt and pepper
Mix and cook for 2-3 minutes
Add in your noodles
Mix well
Add in your broccoli and mix well
Add in your crushed red pepper and nutritional yeast and mix
Turn off heat
Pour into a greased baking dish
Top with your Cajun chicken pieces
Sprinkle top with more parmesan
Bake in preheated oven for 20 minutes
Remove from oven and let sit 5 minutes
Serve and enjoy!*
*Serving suggestion: I like to serve with more shredded parmesan and a lemon wedge