This pasta bake is gluten and dairy-free using chickpea rotini and vegan cheese.
8 chicken thighs or 4 chicken breast, thinly sliced
1/2 cup diced onion
4 cups chickpea rotini
1 tbsp minced garlic
1 400 ml can coconut milk
1 cup vegan mozzarella shreds, divided
1/2 cup vegan cream cheese style spread (or sub for more shredded cheese)
1 cup sun-dried tomatoes, sliced
1 cup chopped spinach or kale
Salt and pepper
Preheat oven to 375 degrees.
Cook pasta al dente according to package instructions. Meanwhile heat a skillet over medium high heat, add a bit of olive oil, the onion, and the sliced chicken. Season with a bit of salt and pepper and saute a few minutes until the chicken is browned. Remove from pan and set aside.
Turn the heat down to medium and add the a bit more oil if needed and the garlic. Saute a few seconds then add the coconut milk, cream cheese, and a bit of salt and pepper to the pan. Stir until the cream cheese melts and the milk thickens a bit.
Add the sun-dried tomatoes and spinach to the pan and stir to combine. Add more salt and pepper to taste.
If you are using an oven safe skillet you can transfer the chicken and pasta into the skillet and combine with sauce, otherwise, place the chicken and pasta into a baking dish and pour the cheese sauce over top.
Mix half of the shredded cheese into the pasta and sprinkle the other half on top.
Place in the preheated oven for 20 minutes, until the cheese is melted.
Remove from oven and serve.