Monday, January 3, 2011

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.

chick’n scallopini 1 pkg
other ingredients
rigatoni pasta1 lbs
lemons, zested3
sherry vinegar5 fl oz
olive oil1 cup
chili flakes2 tsp
pepper black1/2 tsp
tomato Sauce (your favorite)2 cups
grape tomatoes, whole2 cups
olive oil3 tbsp
kalamata olives diced1/2 cup
garlic cloves, minced3
roasted red peppers , ½” sliced1.5 cups
capers1 tbsp
white wine2 tbsp
basil fresh, chiffonade4 tbsp
feta cheese (vegan options available)2 tbsp
parsley2 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.

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