Serves: 6-8 • Cook time: 45-60 min


  • 1 Pkg. (6 pieces) Heritage Health Food Chicken Tenders, diced into 1-inch pieces
  • 1 Tbsp Olive Oil
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • ¼ tsp salt
  • 12 oz box penne paste (w/w or white)
  • 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
  • 1 ½ Tbsp margarine
  • 2 Tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 1 ¾ cup almond milk
  • Cashew cream (recipe below)
  • 3 oz. Tofutti Cream Cheese
  • 1/3 cup shredded vegan parmesan cheese
  • 4-5 pieces vegetarian ‘bacon’ (optional)

Cashew Cream

  • ¼ cup water
  • 1 Tbsp Raw cashews (blend in blender to make cashew ‘cream’)



  1. Begin cooking pasta according to directions listed on package, reserving ½ cup pasta water before draining.
  2. As the pasta cooks, begin chicken tenders in a mixing bowl, stir basil, oregano, thyme and salt. Sprinkle half of the herb mixture evenly over the diced Chicken Tenders.
  3. Steam fresh asparagus in a pan with a small amount of water on the bottom. Cover with lid until asparagus is a vibrant green and soft. Avoid over-cooking.
  4. Prepare Cashew Cream in blender with water and raw cashews.
  5. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add Chicken Tenders to skillet. Cook until heated through, about 5 minutes, stirring occasionally. Transfer to plate
  6. In a saucepan, melt margarine over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in almond milk, and cashew cream. Season with salt to taste and bring mixture to a boil, stirring constantly.
  7. Once it reaches a boil and thickens, reduce heat to medium-low, add Tofutti Cream Cheese and vegan parmesan cheese and cook, stirring frequently, until heated through.
  8. Toss in cooked pasta, then add Chicken Tenders, steamed asparagus, and vegetarian bacon (if desired) and toss to evenly coat.