Chicken Ranch Pasta with Colby Jack Cheese

 

Ingredients
1 package (16 ounces) uncooked penne pasta
1 cup  vegan buttermilk
1/4 cup Churn Style Butter, cubed
1 tablespoon chopped chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
2 cups shredded vegan Colby-Monterey Jack cheese
1 cup Cashew Sour Cream
2 cups shredded plant chicken
1/2 cup crushed saltines (about 15 crackers)

Instructions
Cook pasta according to package directions; drain. In a Dutch oven, combine the next nine ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
Add the chicken, cracker crumbs and pasta; cook and stir until heated through.
Enjoy!