Chick’n Tequila Lime Pasta – a vegan revamp that’s just like the popular pasta dish at a famous chain restaurant. Sautéed onions and peppers, seasoned chick’n, and spinach pasta noodles are tossed in the most delicious creamy tequila sauce! It’s bright and bold, and sure to be a crowd-pleaser!

why eat out when you can bring the restaurant to you?

Weekends and pasta go together like peanut butter and jelly. Honestly … what’s better? And with cooler nights creeping upon us, I can’t think of anything more comforting than snuggling up on the couch with a glass of wine, my favorite show, and a big bowl of creamy noods.

Light a candle, put some comfy clothes on, pour yourself a glass, and let’s get to making the best Vegan Chick’n Tequila Lime Pasta!

What you need to make Vegan Chick’n Tequila Lime Pasta

When I tell ya’ll I love this pasta, I mean it. Back before I was vegan, I worked across the street from CPK, and I ordered this pasta at least 2 to 3 times a week. Since then, I’ve been making a version of it at home, and to be honest, I think mine is much better ???? Here’s what you need to make it:

• Soy curls or vegan chick’n pieces

• Vegan-friendly spinach pasta – I like to use the brand DeCecco

• A handful of seasonings

• The dynamic trio of peppers, onions, and garlic.

• Tequila – my favorite ingredient cuz you can make Palomas with the rest

• Flour, broth and non-dairy milk for the creamy sauce

• Vegan parmesan-style shreds

• Lots of lime and cilantro

How to make my Vegan Chick’n Tequila Lime Pasta

The elements of this pasta come together quickly, and the addition of fresh lime juice and zest to the sauce keep it from being overly rich and heavy. It’s basically the perfect pasta ???????? Here’s how to make it:

1. Soak:

the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth.

2. Soy Curls:

Melt some vegan butter in a large sauté pan over medium-high heat. Once the butter is melted, place the soy curls in the pan in an even layer. Season and cook, giving them a good stir every 2 to 3 minutes, until they look slightly crisped around the edges, 8 to 10 minutes. Trasnfer the chick’n to a large bowl and set aside.

3. Veggies:

In the same pan, some more vegan butter over medium heat. Add the bell peppers, onion, cilantro, jalapeno, and garlic. Give it a good stir and pour in the tequila. Cook, stirring often, until the bell peppers and onions have softened and most of the tequila has evaporated, 8 to 10 minutes. Transfer the mixture to the same bowl with the chick’n and set aside.

4. Pasta:

Meanwhile, cook the pasta according to package directions until al dente. Drain, but don’t rinse.

5. Sauce:

Melt the rest of the vegan butter in the same sauté pan you cooked the chick’n and peppers in. Once the butter is melted, sprinkle in the flour and mix until all the flour has been incorporated. Slowly pour in the liquid while stirring, until  it’s incorporated and there are no clumps. Reduce the heat to low and pour in the lime juice and parmesan cheese, mixing to combine. Simmer until the sauce thickens and reduces a bit, 7 to 10 minutes, giving it a stir every few minutes or so.

6. Mix, serve and enjoy:

Add the chick’n, onion/pepper mixture, noodles, and fresh lime zest, and toss to combine. Serve with additional parmesan cheese, cilantro and fresh lime wedges, and enjoy!

More pasta recipes to try:

• Creamy Vegan Roasted Red Pepper Pasta with Cheesy Pistachio Breadcrumbs
• Vegan Louisiana-Inspired Parmesan Crusted Chick’n Pasta
• Creamy Lemon Pasta with Garlicky Pistachio Breadcrumbs

Tools you’ll need:

• Large stock pot
• Large nonstick saute pan
• Colander
• Cutting board and sharp knife

Comforting weekend noods

I hope ya’ll love my Vegan Chick’n Tequila Lime Pasta as much as I do! If you give it a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Vegan Chick'n Tequila Lime Pasta (CPK Copycat)

Ashley

Chick'n Tequila Lime Pasta - a vegan revamp that's just like the popular pasta dish at a famous chain restaurant. Sautéed onions and peppers, seasoned chick'n, and spinach pasta noodles are tossed in the most delicious creamy tequila sauce! It's bright and bold, and sure to be a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegan

Cuisine Pasta

Servings 4 -6

Ingredients

  

1x2x3x

• Ingredients:
• ½ 8-ounce bag soy curls
• 12 ounces vegan-friendly spinach pasta such as DeCecco
• 5 tablespoons vegan butter divided
• 2 teaspoons kosher salt divided
• ½ teaspoon fresh ground black pepper
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 small red bell pepper thinly sliced
• 1 small yellow bell pepper thinly sliced
• 1 cup red onion thinly sliced (about ½ onion)
• ½ cup fresh minced cilantro plus more for serving
• 2 jalapenos deseeded and finely diced
• 8 cloves fresh minced garlic
• ¼ cup gold tequila
• 3 tablespoons all-purpose flour
• 1 cup vegan chicken broth or vegetable broth
• 1 cup unsweetened and unflavored non-dairy milk preferably soy
• ½ cup vegan parmesan cheese shreds plus more for serving
• ¼ cup fresh lime juice 2-3 limes, plus the zest from 2 limes, divided

Instructions

 

• Soak the soy curls in hot water for 8 to 10 minutes. After the soy curls have soaked, drain and squeeze out the excess water thoroughly through a fine-mesh sieve or cheesecloth.
• For the chick’n melt 1 tablespoon of the vegan butter in a large sauté pan over medium-high heat. Once the butter is melted, place the soy curls in the pan in an even layer. Season with 1 teaspoon salt, the pepper, chili powder, smoked paprika and garlic powder, and cook, giving them a good stir every 2 to 3 minutes, until they look slightly crisped around the edges, 8 to 10 minutes. Transfer the chick’n to a large bowl and set aside.
• In the same pan, melt another tablespoon of butter over medium heat. Once the butter is melted, add the bell peppers, onion, cilantro, jalapeno, and garlic. Give it a good stir and pour in the tequila. Cook, stirring often, until the bell peppers and onions have softened and most of the tequila has evaporated, 8 to 10 minutes. Transfer the mixture to the same bowl with the chick’n and set aside.
• Meanwhile, cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to the package directions until al dente. Drain the pasta, but do not rinse.
• For the sauce, melt the remaining 3 tablespoons of butter in the same pan over medium heat. Once the butter is melted, sprinkle in the flour and mix until all the flour has been incorporated and somewhat of a ‘paste’ has formed. Continue to mix until the flour turns a light golden brown, 3 to 5 minutes. Combine the broth and non-dairy milk and slowly pour in the mixture while stirring, until all the liquid is incorporated and there are no clumps. Reduce the heat to low and pour in the lime juice and parmesan cheese, mixing to combine. Simmer until the sauce thickens and reduces a bit, 7 to 10 minutes, giving it a stir every few minutes or so.
• Add the chick’n, onion/pepper mixture, noodles, and fresh lime zest, and toss to combine. Serve with additional parmesan cheese, cilantro and fresh lime wedges, and enjoy!

Tried this recipe?Let us know how it was!