Prepare pasta according to package directions. Drain.
Heat 1 tablespoon olive oil in a medium frying pan. Brown the vegan chicken lightly on each side. Season lightly with salt and pepper. Remove from pan. Cut into one inch pieces.
In the same pan, heat 2 tablespoons olive oil over medium low heat. Add garlic and green onions and cook for about one minute until garlic is soft but not brown.
Add the tomatoes and cook for two more minutes.
Add the vegetable broth and bring to a boil. Reduce heat to medium, return the vegan chicken to the pan and add the asparagus and cilantro.
Stri in the vegan cream cheese and cook, stirring constantly, until the sauce thickens.
Put the hot pasta in a bowl and pour the Cilantro Cream Sauce on top, stirring lightly to mix.
Garnish with more cilantro.
Recipe by at https://coachdebbieruns.com/penne-pasta-vegan-cilantro-cream-sauce/