2016.05.30 Pasta; Asparagus, Chicken Strips, Linguine, Mint


2016.05.30 Pasta; Asparagus, Chicken Strips, Linguine



This recipe takes about 30 minutes, very filling, and a crowd pleaser.

Shopping Cart (Products are suggestions, substitute per need\want):

16 oz. Delverde (delverde.us) Organic Angle-Hair Pasta
9 oz. Beyond Meat (beyondmeat.com) Beyond Chicken Lightly Seasoned Strips
1 bunch (~1 lb.) Asparagus
1 bunch Mint
(plus anything missing from the staples list)

Fridge/Pantry Staples:

EVOO
Margarine
Lemon juice
Pepper
Salt
Vegetable broth

Measurement/Preparation:

4 oz. pasta
Cut chicken strips in quarters
3 tbsp. lemon juice
Trim and cut asparagus into 1" lengths
1/2 cup chopped fresh mint, divided
1/4 tsp. sea salt
1/8 tsp. black pepper, ground
2 tsp. olive oil
1/2 cup. vegetable broth
2 tbsp cold margarine
Pot for cooking pasta
Large skillet (12"-14") or wok

Cooking:

Cook pasta as per package instructions.
Heat olive oil in skillet on low-medium heat.
Season chicken with salt and pepper.
Add seasoned chicken to skillet.
Cook chicken until nicely browned then turn, again, cooking till nicely browned (note with faux chicken is does not take long to cook).
Add asparagus, lemon juice, vegetable broth, and margarine to skillet, and heat to a simmer until asparagus is tender.
Combine the pasta, 1/4 cup mint with the skillet mix and toss/mix.

Plating:

Serves 4
Evenly place skillet mix on each plate.
Top each plate with the remain mint

Wine:

Green Fin 2014 California Red Table Wine


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