Meatless Monday: Gardein chick’n mediterranean rigatoni

It's funny how one little substitution or change can take a recipe from something to something special that's all your own.  At the same time, one little substitution or change can also ruin a recipe.  This is one of the former situations.

The recipe as written calls for sherry vinegar, which I do not have.  I turned to the internet for a substitution, and balsamic vinegar was suggested.  It was kinda not a good choice.

The gardein itself was surprisingly tasty.

gardein™
chick’n scallopini	1 pkg

other ingredients
rigatoni pasta	1 lbs
lemons, zested	3
sherry vinegar	5 fl oz
olive oil	1 cup
chili flakes	2 tsp
pepper black	1/2 tsp
tomato Sauce (your favorite)	2 cups
grape tomatoes, whole	2 cups
olive oil	3 tbsp
kalamata olives diced	1/2 cup
garlic cloves, minced	3
roasted red peppers , ½” sliced	1.5 cups
capers	1 tbsp
white wine	2 tbsp
basil fresh, chiffonade	4 tbsp
feta cheese (vegan options available)	2 tbsp
parsley	2 tsp

instructions cook rigatoni as per cooking instructions on package.

for the sauce….mix together lemon zest, sherry vinegar, olive oil, chili flakes, black pepper and tomato sauce.

Fry the scallopini for 2-3 minutes on each side until golden brown and hot through. Let rest for one minute and cut into 1” slices.

in a non stick pan at medium high heat sauté grape tomatoes in olive oil until dark golden brown 1-2 minutes. Add kalamata olives, roasted red peppers, capers and garlic and cook for 1 minute. Add white wine, olive oil sauce, rigatoni and bring to a high simmer. toss with basil and plate.

place pasta in serving dish , garnish with scallopini , feta cheese and parsley.

Found this one on the gardein website.