• 1 package Dr. Praeger’s Classic Chick’n Tenders
  • 1 16-ounce box whole grain spaghetti
  • 1 tablespoon olive oil
  • 4 cups spinach, chopped
  • 1 cup raw cashews, soaked overnight*
  • 3/4 cup sun dried tomatoes (in oil), divided
  • 2 tablespoons nutritional yeast
  • 1 tablespoon oil (from sun dried tomatoes)
  • 1 1/2 cups unsweetened non-dairy milk
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 – 1/4 teaspoon ground cayenne pepper
  • Red pepper flakes, for garnish


  1. Cook Classic Chick’n Tenders according to package directions. When cool, slice into thin strips.
  2. Cook spaghetti according to package directions. Drain.
  3. In the pot that the spaghetti cooked in, warm oil over medium-low heat. Add spinach; cook for 5 minutes, stirring, until wilted. Return pasta to pot.
  4. In a blender or food processor, add cashews, 1/2 cup sun dried tomatoes, nutritional yeast, oil, non-dairy milk, garlic, salt, pepper, and cayenne pepper. Blend until smooth. Pour sauce over pasta and spinach.
  5. Slice remaining 1/4 cup sun dried tomatoes into thin strips. Add to pasta; stir to combine.
  6. Top pasta with slices of Classic Chick’n Tenders and red pepper flakes.

Recipe by emilie eats