Seared chicken breasts simmered in a creamy parmesan, garlic and tomato sauce with basil. This plant based version swaps in cashews, coconut milk, tofu, vegetable stock. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧄Garlic4 cloves, minced
🫙Olive Oil2 tbsp
🍅Tomato Paste1 tbsp
🫙Vegetable Stock1/2 cup
🍥Tofuextra-firm, in pieces
🫙Coconut Milkfull-fat, same amount
🫙Cashewsfinely ground with salt (vegan parmesan)
🍅Cherry Tomatoes1 cup, halved
Optional extras
🌿Fresh Basila handful
🌶️Dried Oregano1 tsp
🌶️Red Pepper Flakes1/2 tsp
Instructions
1
For this plant based version, use tofu for chicken, vegetable stock for chicken broth, coconut milk for heavy cream, cashews for parmesan cheese wherever the steps mention them.
2
Season the chicken and sear in olive oil until golden on both sides; set aside.
3
Sauté garlic and tomato paste, then add cherry tomatoes, oregano and pepper flakes.
4
Pour in broth and cream, bring to a simmer and stir in parmesan.
5
Return the chicken and simmer until cooked through (74°C inside).
6
Scatter with basil and serve with pasta or bread.
Chef's tip
Pound the chicken to an even thickness so it cooks evenly in the sauce.
For this plant based version, use tofu for chicken, vegetable stock for chicken broth, coconut milk for heavy cream, cashews for parmesan cheese wherever the steps mention them.
Season the chicken and sear in olive oil until golden on both sides; set aside.
Sauté garlic and tomato paste, then add cherry tomatoes, oregano and pepper flakes.
Pour in broth and cream, bring to a simmer and stir in parmesan.
Return the chicken and simmer until cooked through (74°C inside).
