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VEG. Chick’n Florentine


Plant-based chick’n in a luscious cream cheese & spinach sauce. Pasta included. (stovetop)


Garlic, Crushed Red Pepper, Spinach, Sundried Tomato, Cream Cheese, Vegetarian Chick’n Florentine, Pasta Rotini, Pasta Rotini Whole Wheat.


  1. If frozen, thaw in fridge. Cook pasta (Split Orders cook 1/2 pasta). Heat 1-2 Tbsp. olive oil in a nonstick pan over medium-high heat.
  2. Cut veg. “chick’n” into bite-size chunks & cook, stirring occasionally, until lightly browned.
  3. Stir in sun-dried tomatoes. Cook, stirring, 2 min. Stir in container(s) of condensed vegetable stock & 2 c. hot water (Split Orders add only 1 c. water).
  4. Reduce heat. Simmer, uncovered, 3-4 min. Add spinach & cream cheese; stir until cream cheese melts , about 2 min. adding a little water if necessary. Serve over pasta. Suggested Sides: A green salad, our Rosemary Focaccia.

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.

Calories 525
Fat 16g
Saturated Fat 5g
Protein 31g
Carbohydrates 66g
Sugar 3g
Fibre 5g
Cholesterol 31mg
Sodium 939mg


Weight 6 kg

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