(modified from kylecooks)
2 (12oz) plantbased chick'n
1 onion (diced)
4 garlic cloves (minced)
1/2 cup water
2 (14oz) cans diced tomatoes
4 tbsp vegan pesto
2 tsp italian seasoning
salt and pepper to taste
2 cups nondairy Mozzarella (itdoesnttastelikechicken.com)
1lb linguine (cooked)
In an oven-proof skillet, heat 1 tbsp of oil over medium-high heat.
Cook plant-based chicken until it starts to brown. Remove from pan and set aside.
Heat 1 tablespoon of oil in the pan. Saute the onions and garlic cook until soft.
Deglaze the pan with water, scraping up the onions and garlic. Add the diced tomatoes, pesto, Italian seasoning, salt, and pepper, stir it all together.
Bring to a simmer, turn down low and cook for 10 minutes.
Make linguine according to package.
prepare mozzarella (if making from scratch)
Taste sauce and add more seasoning if needed.
Combine plant-based chicken with sauce and mix well.
Add mozzarella on top set oven proof pan under the broiler until melted and browned on top.
Enjoy with cooked linguine!