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Creamy Pesto Chicken with Sun-Dried Tomatoes Recipe

Vegan creamy pesto “chicken” with tangy sun-dried tomatoes for a rich, herb-infused dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Toss in shredded vegan chicken and cook until slightly golden.
  4. Stir in sun-dried tomatoes and vegan pesto.
  5. Pour in coconut cream, mix well, and simmer for 5 minutes.
  6. 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.