VEG Dreamy Creamy Cajun Chick’n Pasta: If frozen, thaw in fridge. Cook pasta (included). 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 and cook, stirring, 2 min. Stir in container of vegetable stock and 2 c. hot water (SPLIT add only 1 c. water). Reduce heat. Simmer, uncovered, 5 min. Add cream cheese; stir until cheese melts and chick’n is heated through, 2-3 min; sauce will look quite wet. Toss with pasta & let rest approx. 5 min. before serving. Sprinkle with parmesan (included). Suggested Sides: A green salad.
Plant-based chick’n, cream cheese, diced onion, sun dried tomatoes, green pepper, vegetable broth, garlic, paprika, garlic powder, oregano, thyme, pepper, granulated onion, salt, basil, crushed red pepper, cayenne, Tabasco, rotini (white or whole wheat). Gluten-free pasta available; please call ahead.
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