Creamy Chicken Fettuccine
Welcome to this week's episode of True Life: I'm Addicted to Pasta. I don't care what anyone says; I cannot live a life without carbs! Especially not when I realized I can enjoy Classic Chicken Fettuccine as a vegan. Yes, you read that right: Vegan Chicken Fettuccine.
This recipe is creamy, savory, and all vegan. The sauce is so smooth your taste buds won't believe that it's completely dairy free; and, let me tell you Gardein literally DID THAT when they made their vegan chicken. The texture is spot on.
I was going to insert a corny Italian joke here, but, i'll spare you all.
What you need:
1 Bag Gardein Chicken Strips
2 Cans Rotel (2 original or 1 original + 1 hot)
1 Can Unsweetened Coconut Milk
1 Bag Daiya Mozzerella Cheese Shreds
1/2 Box Cooked Fettuccine Noodles
Salt & Pepper to Taste
1 TSP McCormick Chicken Seasoning or Poultry Seasoning
1 TSP Cayenne Pepper
Let's do this:
Heat a deep skillet up over medium-high heat. Add in some EVOO or Avocado Oil. Toss in your bag of Gardein Chicken Strips and heat throughout. Using your spatula break the strips in half once fully heated. Season to taste with salt and pepper, add in your chicken seasoning, and add in your cayenne. Transfer to a baking sheet and pop into a warm oven for hot holding.
In the same skillet add in your cans of Rotel. Heat through until bubbling. Pour in your coconut milk and bring it back up to a simmer. Once bubbling and steam is coming off, pour in your bag of Daiya Mozzarella Cheese. Stir constantly until all of the shreds are melted and sauce is smooth.
Toss in your cooked pasta and prepared chicken and enjoy!!!