Vegetarian “chick’n breasts”, egg noodles, butter, cream, tomato paste, parmesan cheese, IQF basil, vodka, salt, crushed red pepper. Gluten-free pasta available; please call ahead.
Thaw in fridge. Cook egg noodles in boiling, salted water, approx 10 min. (Split Orders cook ½ of the pasta). Drain; do not rinse.
Meanwhile, season chick’n with pepper and cut into bite-sized pieces. Brown in oil, over medium heat, in a frypan or skillet, approx. 5 min. Stir in sauce. Reduce heat; simmer gently until sauce is creamy, 5-6 min; stir occasionally. Stir in basil. Toss pasta with sauce, sprinkle with parmesan, and serve. Suggested Sides: Our Crispy Ciabatta Rolls, a small salad.
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.
|Amount Per Serving|