Vegan Mozzarella Chick'N

(modified from kylecooks)

Ingredients:

Olive oil

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)

Directions:

• 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!