Vegan Bruschetta Chickn Pasta with Balsamic Cream Sauce
Author: 
Recipe type: Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Bruschetta and Pasta unite to make and easy, fresh, and delicious meal that's ready in less than 30 minutes!
Ingredients
  • 24 oz cherry tomatoes, quartered
  • 1 cup fresh basil + more for garnish, chopped
  • 6 cloves garlic, minced
  • 2 TBS + 2 tsp extra virgin olive oil, separated
  • 1 LB fettuccine noodles
  • 6 TBS vegan butter, such as Earth Balance
  • 1 cup finely chopped white onion
  • 1½ TBS all purpose flour
  • 1 tsp vegan chicken bouillon base, such as Better Than Bouillon - or half vegan chicken bouillon cube, such as Edward and Sons*
  • 2 cups vegan half & half, such as Forager or Ripple*
  • ⅓ cup balsamic vinegar
  • ¼ cup vegan parmesan, such as Follow Your Heart + more for garnish
  • 4 vegan chicken breast, such as Gardein Chick'n Scallopini or Gardein Chicken Strips
  • 2 tsp Italian Seasoning
  • Sea salt & Fresh pepper, to taste
Instructions
  1. In a bowl, combine tomatoes, 1 cup chopped basil, garlic, 2 TBS olive oil, 1 tsp salt, and ½ tsp pepper. Mix thoroughly so that all the ingredients are well incorporated. Set aside.
  2. Meanwhile, cook noodles according to package direction. Drain, but do not rinse!
  3. In a large non-stick sauce pan on medium heat, add butter. Once the butter is melted, add the onion and season with 1 tsp salt. Saute, stirring often, until the onions brown and slightly caramelize, but don't burn - about 15 minutes.
  4. Sprinkle the onions with flour and mix well to combine. Add bouillon base or cube and mix again. Slowly stir in half & half and balsamic vinegar. Increase heat to high and bring the sauce to a boil. Reduce heat to low and simmer for 15 minutes. The sauce should thicken quite a bit.
  5. Meanwhile, while sauce is simmering, heat another nonstick pan on medium high heat. Sprinkle chicken strips with Italian seasoning and a bit of salt. Toss to combine. Add the remaining 2 tsp of olive oil to the pan. Once the oil is hot, saute chicken until slightly browned and cooked through, about 5 minutes. Set aside.
  6. Turn the heat off on the sauce and add vegan parmesan and stir to combine.
  7. Toss the cooked noodles with the sauce, tomato mixture, and sliced vegan chicken strips. Season with additional salt and pepper to taste. Garnish with additional basil and vegan parmesan cheese.
  8. ENJOY!
Notes
*If you are unable to find vegan chicken bouillon base or bouillon cubes, you can use vegetable bouillon
*If you are unable to find vegan half and half, there are many recipes online for cashew cream sauce that will work in replacement of half and half
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-bruschetta-chickn-pasta-with-balsamic-cream-sauce/