Chicken and Broccoli Alfredo

Who doesn't love a good Alfredo? Pasta tossed in a velvety smooth cheese sauce? Tap me in! This Alfredo is completely plant-based, yet, the only thing this dish is lacking in is the cruelty.

The flavors are firing on all cylinders; and, the slight crisp of the broccoli paired with the pan fried Gardein Chicken Strips are a definite yes. I used the Field Roast Chao Original Cheese Shreds for this and it melted down beautifully. The spices elevate the flavor of the cheese sauce and help bring it all together. Pair this with a bit of Follow Your Heart Parmesan shreds on top, a large glass of Stella wine (any flavor sis, they're all good), and a side of warm rolls glazed in melted plant butter and we've got ourselves a whole experience here.

What You Need:

4 Servings

3/4 Box Penne Pasta or Pasta of Choice

1 Head Broccoli, cut and washed

1-1 1/2 Bags Gardein Chicken Strips, slightly thawed

1 Bag Vegan Cheese (Mozzarella or Parmesan) plus more for topping

1 Can Unsweetened Coconut Milk

2-3 Gloves Garlic, Chopped

1 TBSP Plant Butter

Sea Salt to Taste

Pepper to Taste

1 Tsp Accent Seasoning

1 1/2 Tsp Cajun or Creole Seasoning

1 Tsp Onion Powder

Lets Do This:

Bring a pot of water to a boil and season generously with Sea Salt. Cook Pasta according to package instructions. When you have a little over 2 minutes remaining, add in your Broccoli Florets. Drain, run under cool water to prevent overcooking, and set aside.

Heat a pot on medium heat and melt down Plant Butter. Add in your Garlic. Cook until fragrant. Once fragrant, add in your Chicken Strips. Cook until brown.

Using tongs remove the Strips from the pot. Scrape off the thickest part of the Coconut Milk and add it to the pot, reserving the remaining milk for later. Cook until steam rises from the pot then add in your Cheese. Stir continuously until it melts down.

The cheese may still remain a bit lumpy after it melts; using a whisk that can withstand high heat whisk continuously until a smooth cream forms. It will be smooth but still very thick; add in the remaining Coconut Milk. Stir until well combined and a silky cheese sauce forms. Add in seasonings and stir.

Add Pasta and Broccoli to the Sauce. If it has dried a bit run it under some water in the strainer until it loosens up before adding. Next, add in the cooked Chicken.

Stir until well combined and heated through.

Can optionally top with Vegan Parmesan Cheese Shreds.