If frozen, thaw in fridge. Cook pasta. Heat 1-2 Tbsp. olive oil in a nonstick frypan over medium-high. Cut chick’n into bite-sized pieces; cook 5 min. or until lightly browned. Stir in onion mixture. Cook, stirring, 2 min. Stir in container of veg. stock & 2 c. hot water (SPLIT add only 1 c. water). Reduce heat. Simmer, uncovered, 5 min. Add cream cheese; stir until cheese melts & chick’n is heated through, 2-3 min; sauce will look quite wet. Toss with pasta & let rest approx. 5 min. Sprinkle with parmesan. Suggested Sides: A green salad.
Plant-based chick’n, cream cheese, diced onion, sun dried tomatoes, bell peppers vegetable broth, garlic, paprika, garlic powder, oregano, thyme, pepper, granulated onion, basil, crushed red pepper, cayenne, Tabasco, rotini (white or whole wheat)
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