Tuesday, January 15, 2013

Vegan Roman-Style Chicken with Fusilli Pasta

Vegan Roman-Style Chicken with Fusilli Pasta

The inspiration for this comfort dish comes out of necessity the mother of invention...or I didn't want to go to the store, BUT none the less it turned out to be a very delicious dish! With the heartiness of the vegan chicken and peppers, the comfort of the pasta, and a slight kick & zip from the red pepper flakes and capers. Last minute dinners never looked and tasted so good! Enjoy!

Vegan Roman-Style Chicken with Fusilli Pasta


-Half of a packet of Long Fusilli pasta, (can be done with any pasta shape if you don't have Fusilli) 
-4 vegan chicken cutlets/scallopinis, breaded or plain (Gardein) 
-1/2 teaspoon salt
-1 teaspoon freshly ground black pepper
-2 Tablespoons olive oil
-1 red bell pepper, sliced
-2 Tablespoons vegan bacon, chopped
-3 cloves garlic, chopped
-2 cups canned tomatoes puree or prepared vegan pasta sauce
-1 Tablespoon Grey Poupon Mustard or 1/2 cup white wine (if you don't have wine on hand)
-1 teaspoons fresh thyme leaves
-1/2 teaspoon dried oregano leaves
-1/8 teaspoon red pepper flakes
-1/2 cup vegan chicken stock
-2 Tablespoons capers
-2 Tablespoons dried Parsley or 1/4 cup chopped fresh flat-leaf parsley leaves
-1/4 cup Vegan cheese, I  used Daiya cheese (Mozzarella or Havarti)


In large pot, make your pasta. (as stated in brands directions).

In a large frying pan heat 1 Tbsp olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan put the remaining 1 Tbsps olive oil over medium heat, add the peppers and vegan bacon and cook until the peppers have browned and the vegan bacon is crisp, about 5 minutes. Add the garlic, capers, and herbs, cook for 1 minute. Add the tomatoes and vegan chicken stock. Covered, until the peppers are cooked through, about 15 to 20 minutes.

After the peppers are cooked return the vegan chicken cutlets into the pan and bring the mixture to a boil and covered until the ingredients are cooked together and coated, 10 minutes. When done, reserve 1 cup of sauce and peppers. Remove chicken and set aside to be placed on top for serving. Toss your cooked pasta in the remaining sauce and your vegan cheese, tossing until cheese melts and blends. Serve on platter with the vegan chicken placed on top. Pour the 1 cup of reserved sauce on top of the pasta and chicken, sprinkle with a touch more parsley, your favorite vegan Parmesan and serve. Enjoy!


-When I run out of wine or don't want to run to the store, I find that if I substitute a tablespoon to this dish will give you some of the wine taste even without the wine. Grey Poupon was white wine in it and it works well in this dish as well as others when you want to sub it.

-This dish could also be served with white or brown rice, instead of the pasta.


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