Thursday, July 18, 2013

Mediterranean Style! Vegan Chik'n Picatta with Lemon-Caper Angel Hair

A delicious complete meal that is zesty and light.  The Gardein Style "chicken" is pretty versatile.  So far I have just done bbq chicken with skin with this product and it turned out to be delicious!  Why not try another one??

Mediterranean food is is one of my favorite cuisines.  It's such a fad now too because of all the health benefits.  I just love of the bright flavors and is definitely vegan friendly!

Vegan Chik'n Picatta with Lemon-Caper Angel Hair Pasta

Adding angel hair pasta to the chicken really makes it a complete meal. Just toss with great vegetables, olive oil and lemon juice and you are ready to go!

Gardein Chick'n Scallopini
2 tsp evoo
1/2 c white wine
1 can artichoke hearts (quartered)
1 tomato chopped
angel hair pasta

In a saute pan, heat 1 tbsp of evoo and saute chik'n breast for 3 minutes on each side.  Put chick'n to the side.  Add in white wine, capers and lemon juice and saute until the liquid reduces by half.  Return the chick'n to the pan and coat with sauce.
While doing this, boil a pot of water and cook angel hair pasta accordingly.  Careful because this pasta cooks quickly.  Once cooked, drain well and and your artichokes, tomatoes and capers and toss in 1 tbsp evoo and lemon juice.  Add salt and pepper to taste.

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