ingredients
| gardein | |
|---|---|
| 1 breast & sauce | gardein tuscan chick'n |
| other ingredients | |
|---|---|
| 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 |
| basil sprig | |
instructions
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).
