Ingredients
3 diced chicken breasts
16 oz box of penne pasta
6 cloves garlic, sliced or diced
2 bell peppers, chopped
½ onion, chopped
Asparagus (as much as you’d like)
Salt & pepper
3 tbsp paprika
1 tbsp chili powder
4 tbsp lemon juice
2 tbsp olive oil
3 oz (half can) chipotle adobo sauce
2 tbsp nutritional yeast
13 ½ coconut milk
Cilantro
Optional: vegan cheese block
Directions
Step 1
Blanch asparagus in boiling water for 1 minute, remove.
Asparagus (as much as you’d like)
Step 2
Add salt to boiling water and cook the pasta. Remove 1 minute before al dente. Grab a cup of pasta water before draining!
16 oz box of penne pasta
Step 3
In a bowl, mix diced chicken with 2 tbsp paprika, 1 tbsp chili powder, salt, pepper, and 2 tbsp lemon juice.
2 tbsp paprika
1 tbsp chili powder
Salt & pepper
2 tbsp lemon juice
Step 4
In a large pan, heat up some olive oil on medium high and fry garlic for one minute.
2 tbsp olive oil
6 cloves garlic, sliced or diced
Step 5
Add onion and bell pepper, season with salt, pepper, and remaining 1 tbsp of paprika.
½ onion, chopped
2 bell peppers, chopped
1 tbsp paprika
Salt & pepper
Step 6
Cook for few minutes until bell peppers begin to soften.
Step 7
Make space in the middle and add remaining olive oil, drop the chicken in and cook on one side. Once cooked through, flip and cook the other side.
2 tbsp olive oil
3 diced chicken breasts
Step 8
Mix everything together and make space in the middle again. Drop in the chipotles in adobo (peppers+sauce) and smash them down until almost a paste.
3 oz (half can) chipotle adobo sauce
Step 9
Pour the coconut milk and nutritional yeast and mix everything together until you have a beautiful orange sauce.
13 ½ coconut milk
2 tbsp nutritional yeast
Step 10
Bring sauce to boil for one minute and lower heat, add in pasta and asparagus. The high heat will thicken the sauce. Mix and add pasta water to adjust consistency.
Step 11
Top with cilantro and remaining lemon juice. Enjoy!
4 tbsp lemon juice
Cilantro
