Vegan Chik'n Fettuccine Alfredo

• 16 oz (1lb) fettuccine pasta
• 1 package Alpha Chik’n Strips
• 2 tbsp olive oil
• 1 cup cashews, soaked in warm water for 15 minutes
• ⅓ cup onions, diced
• 3 garlic cloves, minced
• 2 tbsp lemon juice
• ¼ cup vegan cheese
• 1 ¼ cup almond milk
• 2 tbsp nutritional yeast
• 1 tsp salt
• 2 tbsp fresh parsley, finely chopped
• 1 ½ cups broccoli, bite-sized
  

1. Cook pasta according to package instructions and set aside.
2. Meanwhile, sauté onion and garlic in olive oil under medium heat until translucent (2-3 mins).
3. Drain cashews and add to a high speed blender, then add sautéed onion/garlic, lemon juice, vegan cheese, nutritional yeast, almond milk, and salt. Blend until smooth and creamy.
4. Sauté chik’n strips and broccoli, optional to add a pinch of paprika. Remove once browned (2-3 mins).
5. Add cooked pasta to a large skillet, then pour cheese sauce over and mix until combined. Top with chick’n and broccoli, then add fresh parsley. Optional to top with extra vegan cheese.

This chicken-free meal doesn’t cluck around. Enjoy!