Chicken

1. Sprinkle smoked paprika, garlic powder, onion powder, salt and black pepper all over chicken breast.
2. Heat up a nonstick skillet over medium heat. Grease lightly with cooking spray. Cook chicken breast for 7 minutes on each side or until internal temperature reaches 165°F / 74°C. Let chicken rest for 5 minutes then slice into strips. Set aside and keep warm.

Pasta

1. Small dice onion and mince garlic.
2. Heat up the oil reserved from sun-dried tomatoes in the same skillet used to cook chicken over medium heat. Add onion and garlic and cook until fragrant, stirring constantly, about 10 minutes.
3. Transfer onion, garlic, half of the sun-dried tomatoes, soy milk, chicken stock, cannellini beans, oregano and nutritional yeast to a high speed blender. Blend until completely smooth.
4. Then, transfer mixture back to skillet. Add the rest of the sun-dried tomatoes and bring mixture to a simmer. Season to taste with salt and pepper.
5. Meanwhile, cook your spaghetti according to package instructions. Reserve about 1 cup of cooking water and drain the rest.
6. Add drained spaghetti to the skillet, toss until everything is evenly coated in the sauce. Thin out the sauce as necessary with the pasta cooking water.
7. Top pasta with sliced chicken and more black pepper if desired. Enjoy!