Minutes Prep time: 30
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
1 pkg (10 oz each) Gardein® Lightly Seasoned Chick'n Scallopini
8 ounces dry fettuccine pasta, uncooked
2 tablespoons avocado oil
4 ounces fresh mushrooms, sliced
2 teaspoons garlic
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
2 cups unsweetened almond milk
1/4 cup nutritional yeast seasoning
1/4 cup vegan parmesan cheese
3 tablespoons all-purpose flour
6 ounces asparagus, sliced into 1 1/2-inch pieces
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 396 mg | 40% |
| Carbohydrate | 66 g | 22% |
| Cholesterol | 0 | |
| Total Fat | 19 g | 28% |
| Iron | 4 mg | 24% |
| Calories | 530 kcal | 26% |
| Sodium | 1091 mg | 45% |
| Protein | 24 g | 48% |
| Saturated Fat | 2 g | 12% |
| Sugars | 6 g | 1% |
| Vitamin C | 3 mg | 5% |
Cook fettuccine according to package directions. While pasta is cooking, heat oil in a medium sauce pan over medium-high heat. Sauté mushrooms 4 minutes. Add garlic and cook until fragrant, about 1 minute.
Cook Gardein® Chick'n Scallopini according to package directions. Slice and set aside.
Add salt, pepper, almond milk, nutritional yeast, vegan parmesan and flour. While whisking, bring sauce to a gentle boil and add the asparagus Cook 2 to 3 minutes until thickened. Serve vegan alfredo over pasta with sliced chick'n.
Chick'n Parmesan Pasta
