Prep Time: 5
Cook Time: 35
1 8oz pouch Daring Cajun Plant Chicken
1 5.25 oz box Goodles Vegan is Believin’ Plant-Based White Cheddar Spirals
6 cups water, for cooking mac
2 ½ tbsp vegan butter, for sauce and breadcrumbs
½ cup plant-based milk
¼ cup diced yellow onion
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup sliced green onion (green only)
1/2 cup Panko breadcrumbs
1.5 TBSP no-added-salt Cajun seasoning
Dash of black pepper
Heat a frying pan on medium-high heat. Drizzle with 1.5-2 tbsp cooking oil and sear the Daring Cajun Plant Chicken Pieces for 2-4 minutes per side. They are done when they have a nice golden-brown color to them.
Shred cooked Daring pieces using two forks and set aside.
Boil 6 cups water in a medium saucepan.
While waiting for the water to boil, wash and chop your veggies.
Heat a frying pan on medium-high heat. Drizzle with 1 tbsp cooking oil. Add in onion, green bell pepper, and red bell pepper. Cook, stirring often, until onion and peppers are tender, about 8 minutes. Set aside.
Once water is boiling, add in Goodles noodles and cook 9 min or until done, stirring occasionally.
Drain (no rinsing, please!) the noodles, reserving 1-2 TBSP of the pasta water for the cheddar mixture. Keep the noodles in the strainer while you make the sauce.
Add ½ tbsp vegan butter and ½ cup plant-based milk of choice into the warm pan along with the 1-2 TBSP of pasta water. Over low heat, stir until butter is melted and milk is hot.
Turn off heat and add vegan cheddar, whisk until smooth.
Add noodles back to pot with cheddar sauce and stir until combined. Mix in sautéed veggies and pulled Daring Cajun pieces.
In a small bowl, combine 2 Tbsp melted vegan butter, panko breadcrumbs, green onion, cajun seasoning, and black pepper.
Place prepared mac in a cast iron skillet or oven-proof baking dish. Top with Panko & seasoning mixture.
Bake at 350 for about 12-15 minutes, or until the breadcrumbs become golden.
Serve and enjoy!