Hey Peeps! I've been wanting to post this recipe all week but time just got in the way! There's so many misconceptions about plant-based eating. When I told someone that I was on a plant-based diet, they immediately assumed that I eat "rabbit food" all day. Well honey let me tell you.....I beg to differ!!π That's my problem now.....stuffing my damn face all the time!π But ANYWHO...let's get this show on the road so y'all can be stuffing your face too! ππ
The Recipe
The recipe is easy!!! This is what you will need:
2 boxes of penne pasta (I use gluten-free or quinoa pasta but any kind will do)
1 box of Daiya Cheez Alfredo Sauce (it will have 3 packs of sauce in there). If you can't find any in the store, you can order it in bulk here. I purchased a pack of 3 in Wholefoods!
1 bag of Quorn Vegan chik'n tenders
1 bag of veggies you'd like to add (I used a bag of kale and portobello mushrooms)
4 tablespoons of grapeseed, sesame, or avocado oil
You will need the following seasonings:
- basil
- thyme
- sea salt
- cayenne pepper
- black pepper
- oregano
Note: Now let me just say UPFRONT...we don't do no measurin' round here, now! πππ I grew up with heavy hands for seasoning food! So your best bet is season to your liking!
The Instructions- Vegan Chicken and Veggies
- In a cast iron skillet, add 3 tablespoons of your preferred oil and brown the chicken per the instructions on the bag (I do it for approximately 6 minutes on medium heat).
- Once the chicken is done/brown, add the kale and the portobello mushrooms. Stir/sautee on medium heat for another 5-6 minutes. Season the mixture to your liking. Then reduce heat and cover with lid. Cook for about another 5-6 minutes (uncover lid and stick a fork in the chik'n to ensure that it is done).
The Instructions- Penne Pasta
- In another pot, add about 4 quarts of spring water (I don't use tap water) . Also add a teaspon of grapeseed, sesame, or avocado oil (this is to make sure the noodles don't stick to the bottom of the pan). Bring to a boil.
- Add the penne pasta. Cook for about 9 minutes or until noodles are ready (don't overcook the noodles. You don't want them soggy!).
- Strain the noddles with a strainer, and add noodles back to the pot.
- Add the chicken, sauteed kale and portobello mushrooms to the pot with the penne pasta noodles. Stir for about 1-2 minutes.
- Add 2 packs of the Daiya Cheeze Alfredo sauce. Stir frequently so that the sauce is distributed evenly amongst the penne pasta.
- Cover and simmer on low for another 5-10 minutes (add about 3 teaspoons of spring water to the bottom of the pan to prevent the noodles from drying out).
- Voila! You have your vegan chik'n pasta!! ππ
If you decide to try this recipe, let me know what you think by leaving me a comment below! It's pretty damn fye πͺto me, if I do say so myself! π
Welp, that's it for me folks! Treena V. signing off. Stay healthy my friends! I love us for real!
-Treena V,
The Vegan World Traveler