This one turned out a lot better than I expected. It’s all about the sauce here.
- 1 package pasta (I had macaroni in the house)
- 1 bag broccoli florets
- 3 TBsp garlic
- 1 package TJs vegan chick’n strips
- dash paprika
- 1 cup soy creamer
- 1 cup daiya mozzarella
- 1 TBsp dried basil
- dash red pepper flakes
- 1/2 cup water
- 1 jar sun dried tomatoes, including the oil
Start boiling your box of pasta like normal, but add an extra two cups of water to the pot.
When the pasta is about half done, add the bag of broccoli and cook until done, probably another 5-7 minutes.
Meanwhile in a skillet add the chick’n in some olive oil and add a dash of paprika and salt to this. Then add the tomatoes with the oil. Next add the creamer and cheese, bring to a boil, then reduce to a simmer. The sauce gets nice and creamy. If too thick, add some of the water. Add the last remaining spices.
Once the pasta and broccoli is done, drain and place in a large bowl. Add all the chick’n and tomato sauce, stir up, and enjoy.