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Dairy-Free Chicken Florentine Pasta
Dairy-Free Chicken Florentine Pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy coconut milk, non-dairy sour cream, and mozzarella cheese create a rich and delicious twist on classic chicken Florentine pasta.
Ingredients:
  • 1.5 cups penne pasta
  • 10 slices bacon
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon seasoned salt
  • 0.25 teaspoon cayenne pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 (6 ounce) jar oil-packed sun-dried tomatoes, drained
  • 1 (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
  • 1.5 cups coconut milk
  • 0.5 cup chicken broth
  • 0.5 cup vegan sour cream (such as Tofutti®)
  • 2 cups baby spinach leaves
Instructions:
  • Bring a large pot of salted water to a boil. Cook penne until al dente, about 11 minutes, stirring occasionally.
  • Simultaneously, sizzle bacon in a sizable pan over medium-high heat, flipping occasionally until beautifully browned, approximately 10 minutes. Rest cooked bacon on paper towels, chop when comfortably cool. Drain the pasta.
  • Once the bacon is sizzling, warm up olive oil in a separate skillet over medium heat. Toss in the chicken, seasoned salt, and cayenne pepper, then mix in the onion and garlic. Sauté for 5 minutes. Introduce the sun-dried tomatoes and cook until the chicken is cooked through, which should take 3 to 5 minutes.
  • Stir in vegan cheese, coconut milk, chicken broth, and vegan sour cream until well combined. Cover and simmer until the sauce starts to thicken, about 3 to 5 minutes. Fold in spinach and bacon, cooking and stirring until the sauce reaches your preferred thickness.
  • Serve the dish over a bed of penne pasta.

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