summer bow tie pasta w/ chick’n & broccoli
- 1 pkg gardein chick'n strips, torn in half
- 3 cups bow tie pasta, cooked
- 2 tbsp olive oil
- 1 small white onion, julienne cut
- 1 cup white wine
- 3/4 cup vegetable stock
- 2 tbspbutter (or vegan option)
- 1/4 tsp chili flakes
- 1 cupbroccoli
- 3/4 cupfresh peas
- 1/2 cupasparagus tips
- to taste sea salt and black pepper
Cook pasta according to the package directions.
Heat a large fry pan over medium-high heat. Once hot, add the oil then the chick’n. Cook chick’n for a few minutes until it is nicely caramelized on all sides.
Next add the onions and let cook for a minute, then deglaze with the white wine. Allow the wine to reduce by about half and then add the stock.
Add the butter and mix to combine. Add the broccoli and allow it to cook for 2 minutes in the sauce. Next add the peas and asparagus. Season with a bit of salt and pepper and add the chili flakes and gently toss to combine.
Once the green vegetables have become tender and vibrant in color, add the cooked pasta and fold everything together, evenly coating the pasta with the sauce.
Taste for seasoning, adding more salt and/or pepper, as needed.
To finish the dish, add the freshly torn basil and gently toss one last time before serving. Lastly, drizzle the pasta with a bit of extra-virgin olive oil and serve with additional chili flakes, if desired.