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.