15 min prep
10 min cook
|1 breast & sauce||gardein tuscan chick'n|
|2 tbsp||olive oil|
|1 oz||cremini mushrooms, stemmed & quartered|
|1 oz||oyster mushrooms, stemmed ½” piece|
|1 oz||chanterelle mushrooms, ½” pieces|
|1 tbsp||shallots, minced|
|1/4 tsp||chili flakes|
|1 tbsp||dry white wine|
|6 fl oz||roasted garlic tomato sauce (any brand)|
|6 oz||whole wheat spaghettini|
|1/2 tsp||parsley, chopped|
|1 tbsp||parmesan cheese or vegan option|
|1 tsp||truffle oil|
|1/4 tsp||black pepper|
For the whole wheat spaghettini, bring to a boil 4 quarts of salted water. Follow cooking instructions on the box.
In a non-stick pan, heat 1 Tbsp of olive oil over medium heat.
Sauté the gardein chick’n for 4-5 minutes on each side, giving a bit of color, reduce heat and add the tuscan sauce to the pan. Bring sauce to a simmer, then transfer chick’n to cutting board and let stand 1 minute and cut.
Meanwhile in a hot non stick frypan heat olive oil over medium heat.
Sauté the mushrooms, shallots and crushed chilies over medium heat for 3 minutes until golden brown. Deglaze with white wine and cook until wine reduces by half.
Add tomato sauce and bring to a simmer for 2 minutes. Add cooked spaghettini and toss to coat. Garnish with parsley, cheese, truffle oil, fresh cracked pepper and basil. Serve with sliced gardein chick’n and tuscan sauce. (To make 2 servings, double all ingredients).