Boil a large pot of water and cook pasta according to package. Drain when done and set aside.

Melt butter in a sauce pan and add diced onion.

When onion is translucent, add minced garlic, sliced mushrooms, and italian seasoning. Cook until mushrooms are wilted.

Add soy milk, vegetable or vegan chicken broth, vegan parmesan, tapioca flour, and baby spinach. Cook until spinach is wilted.

Lightly fry the chik'n strips with cooking spray in a pan or just throw it in the sauce while it's cooking.

Once the spinach is wilted and the sauce is thickened, stir in the cooked pasta. Add more vegan chicken/veggie broth if needed to get the sauce all over the pasta.