This Vegan Chicken Fajita Pasta combines the smoky, spicy taste of fajitas with the comforting, creamy goodness of pasta. Perfect for a weeknight dinner or a weekend feast, this dish is sure to please vegans and non-vegans alike.

Substitutions:

• Gardein strips: You can use three portion sizes of soy curls. I recommend soaking them in a vegan chicken broth.
• Vegan cream cheese: Try sour cream for an exceptional twist!

CHICKEN FAJITA PASTA

Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 20 minutes (if multitasking)
Serving Size: 2 cups
Total Servings: 3

Ingredients:

2 heaping cups of penne pasta
1/2 cup vegan cream cheese (Kitehill or my recipe recommended)
1 package vegan Gardein strips
1 medium green, red, and orange or yellow pepper each, cut into small strips
1 small onion, sliced
2 large garlic cloves, minced
1-2 tbsp olive oil or avocado oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1/2 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
1-2 cups pasta water

Directions:

1. Bring a large pot of water to boil the pasta. Add 1 tsp of salt to the water. Cook according to package directions.
2. Meanwhile, cut the bell peppers, onions, and garlic.
3. Prepare the spices in a small container. (This is recommended so it’s easier to dump everything in.
4. On medium heat, saute the chicken according to package directions with 1 tablespoon of oil. Remove from pan.
5. If you need more oil, add it. On medium heat, saute the peppers for 5 minutes, until tender. Stir frequently to prevent burning.
6. Add the onions and cook for another 2-3 minutes, until the onions are softened.
7. Add the garlic. Saute for about 30 seconds until fragrant.
8. Add the spices, cream cheese, pasta. If using soy curls, you can add them too. Add pasta water for desired consistency.
9. If using Gardein chicken strips, mix them in after stirring everything together in step 8. It helps prevent them from breaking and easier to stir.