VEG. Chick’n Florentine

Ingredients:

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

Cooking:

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.