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Creamy Vegan Chicken Florentine Pasta
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoons olive oil
- 5 scallions, sliced
- 1 package vegan chikn strips
- 1 (14.5 ounce can) Red Gold® Diced Tomatoes Basil, Garlic & Oregano
- 1 14.5 ounce can Red Gold® Petite Diced Tomatoes, well drained
- 1 tablespoons vegetable base
- 1 tablespoon Italian seasoning
- 1/3 cup vegan heavy cream
- 4 oz fresh baby spinach
- 1 tablespoon vegan butter
- 1/2 lemon, juiced
- 4 cups pasta of your choice, cooked to al dente using package directions
Method
Step 1
Heat oil in a large skillet over medium high heat. Add scallions and vegan chikn, cook for 3 minutes, stirring periodically.
Step 2
Add diced tomatoes basil, garlic, oregano and drained petite diced tomatoes, along with vegetable base and Italian seasoning. Cook for 4 to 5 minutes, then add cream. Reduce heat to simmer for 10 minutes, stirring occasionally.
Step 3
Add spinach by handfuls, allowing each handful to wilt before adding another. Add vegan butter and lemon juice.
Step 4
Add cooked pasta and toss to coat. Serve immediately.