Linguinior fettuccine noodles, cooked in salted water
3piecesvegan chick'nuse your favorite brand
Instructions
Pasta
You can make the sauce in a sauce pot, but a larger nonstick deep skillet works best.
Make a roux with 1/2 of the vegan butter, some flour, and then slowly stir in the plant milk/half&half.
Add vegan PARM. Stir slowly. Then addd cream cheese and coconut milk. Boil at LOW for 20 minutes, whisking every 5 mins so it doesn’t burn. The sauce should thicken.
Add more PARM and rest of the butter, season with extra black pepper and garlic powder and some salt. Whisk again until thick. Add more butter to taste.
If sauce hasn’t thickened, keep cooking on medium low until the coconut milk has bubbles into a creamy consistency.
Taste, and season, adding more cream cheese or PARM to your liking.
Add al-dente Fettuccine noodles to the sauce and a tiny amount of salted pasta water, stirring with the heat now on off. Sauce should thicken up quickly and coat all the noodles.
Chick'n
Pan sear your vegan chick'n for 5-10 minutes until golden brown.
Cut it in 1" slices.
Serve
Serve on a hot plate, sprinkle with more PARM, black pepper,and lots of fresh green flat leaf parsley. Top with vegan chick'n.
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