Chicken Alfredo with Spinach and Sun-Dried Tomatoes Recipe
Creamy, dreamy vegan Alfredo with spinach and sun-dried tomatoes, using plant-based chicken and dairy-free sauce—comfort food without the guilt trip.
Ingredients
- 8 oz fettuccine or pasta of choice
- 1 tbsp olive oil
- 1 cup vegan chicken strips store-bought or homemade
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes chopped
- 3 cloves garlic minced
- 1 tbsp all-purpose flour
- 1 1/2 cups unsweetened plant milk almond, soy, or oat
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 tbsp lemon juice
- Fresh parsley optional, for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside like the star it is.
- Heat olive oil in a skillet over medium heat and sauté garlic for one minute—don’t let it burn, drama queen.
- Add vegan chicken and cook for 5 minutes until slightly browned.
- Toss in spinach and sun-dried tomatoes, stir until spinach wilts like your patience on Mondays.
- Sprinkle flour into the skillet, stir well, and slowly pour in plant milk while stirring.
- Mix in nutritional yeast, salt, pepper, onion powder, and lemon juice. Stir until creamy and thick.
- Combine sauce with pasta and toss to coat every fabulous strand.
- Serve hot with parsley if you’re feeling fancy—or just hungry.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Calcium: 20%
- Iron: 25%
- Vitamin A: 30%
- Vitamin B6: 15%
- Magnesium: 18%
Tips to Enhance Flavor
- Add red pepper flakes for a little fire (like your personality).
- Swap spinach with kale for extra greens and sass.
- Stir in vegan parmesan for next-level richness.
- Don’t forget to twirl dramatically when serving—presentation matters.