Plant-based Chick'n, assorted green vegetables and herbs are tossed with this light vegan butter and wine sauce and bow tie pasta. A perfect summer meal.
Steps
1
Preparing Your Mise en Place & Cooking the Pasta
Ingredients
3 cups bow tie pasta, cooked
2 tbsp olive oil
1 (10.5-oz) pkg Chick'n Strips, torn in half
1 small white onion, julienne
1 cup white wine
3/4 cup vegetable stock
2 tbsp non-dairy butter
1/4 tsp chili flakes
1 cup broccoli
3/4 cup fresh peas
1/2 cup asparagus tips
sea salt and black pepper, to taste
To start, cook the pasta according to the package.
Heat a large fry pan over medium-high heat. Once hot, add the oil followed by the Chick’n. Toss and allow the Chick’n to cook for a few minutes, or until it has 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 non-dairy 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 vibrant in color and fork-tender, add the cooked pasta and fold everything together, evenly coating the pasta with the sauce.
2
Finishing the Pasta
Ingredients
handful of fresh basil, freshly torn
sea salt, to taste
black pepper, to taste
olive oil, to finish
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.
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