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Fall is in full swing and that means warm, cozy, comforting recipes are too!
Extra virgin olive oil 1/2 lg. red onion, sliced thin 8-12 cloves of peeled garlic, minced or pressed through a garlic press
Boiled filtered water
2 pkg. organic chicken tenderloins, cut into 1/2" pieces
1 container of Kite Hill or Miyoko's vegan cream cheese 1 T organic tomato paste
2-3 T Miyoko's vegan butter 2 1/2 oz. organic baby spinach Sea salt and black pepper to taste
Heat a large stainless steel or enamel skillet over medium-high heat until hot. Place the sun dried tomatoes in a small bowl and cover with boiled water and let sit for about 5 minutes until tender, then sliced thin.
Coat the bottom of the pan with oil then add the onions and chicken with a pinch of salt and pepper and saute until onions are tender and chicken is opaque.
Add the cream cheese, tomato paste, milk and butter and mix well to combine. Bring to a gentle boil and cook until cream cheese melts and chicken is cooke through. Add more vegan milk if needed until you've reached your desired consistency then taste and adjust seasoning by adding more of anything you'd like to taste more of.
Share this recipe if you'd try it and happy cooking!!