Creamy Pesto Chicken with Sun-Dried Tomatoes Recipe
Creamy pesto “chicken” with sun-dried tomatoes promises indulgence without the dairy drama. This vegan twist blends rich, herbaceous pesto with tangy, chewy tomatoes that scream sophistication. Forget boring dinners—this plant-based dish brings vibrant flavor and effortless elegance to your table. It’s creamy, zesty, and surprisingly easy to whip up, even when your kitchen skills are more “takeout” than “chef.” Ready to impress yourself with a luscious, guilt-free meal that doesn’t sacrifice taste or texture? Let’s dive into this herb-packed, dairy-free delight that’s perfect for any night craving comfort with a gourmet edge.
Creamy Pesto Chicken with Sun-Dried Tomatoes Recipe
Vegan creamy pesto “chicken” with tangy sun-dried tomatoes for a rich, herb-infused dinner.
Ingredients
- 1 ½ cups shredded vegan chicken substitute
- ½ cup vegan pesto sauce
- ¼ cup sun-dried tomatoes chopped
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ cup coconut cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Toss in shredded vegan chicken and cook until slightly golden.
- Stir in sun-dried tomatoes and vegan pesto.
- Pour in coconut cream, mix well, and simmer for 5 minutes.
- Season with salt and pepper. Garnish with fresh basil before serving.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 18 g
Vitamins and minerals (per serving)
- Vitamin A: 25%
- Iron: 20%
- Calcium: 15%
- Vitamin C: 10%
- Vitamin K: 30%
Additional notes/tips to enhance flavor
- Swap coconut cream for cashew cream to tweak creaminess.
- Add crushed red pepper flakes for a spicy kick.
- Use fresh sun-dried tomatoes soaked in water for less chew, more juice.
