Pesto Chicken Breast Dairy-Free
Preparation
- Cook the whole wheat pasta according to the package instructions.
- Dice the chicken breast, season lightly with salt, then sauté until it turns white and simmer until tender.
- Mix the vegan sour cream with the pesto and nutritional yeast, pour it over the chicken, and simmer on low heat for another 10-15 minutes!
- Toss the cooked pasta into the pesto chicken sauce and mix thoroughly.
- When serving, sprinkle with fresh baby spinach and a few pine nuts, then top with a small spoonful of dairy-free sour cream.
