Friday Night “Light” : ‘Chicken’ Vegetable Pasta, Gluten-free/Vegetarian

First week back to work and when I arrived home and I needed to make something quick, easy and uncomplicated.  We, like the rest of the nation, are on our new year health kick so I was trying to meet health and good taste.

Chicken Vegetable Pasta

  • 1 1/3 c. diced Quorn Tenders
  • 1 c. Baby Pasta Shells (brown rice pasta)
  • 1 bag mixed frozen vegetables (Birds Eye, plain)
  • 2 minced garlic cloves
  • Dash of sea salt
  • Dash of McCormick Pepper
  • 1 c. Brown Rice flour
  • 1 c. Rice or Coconut milk
  • 1 c. Vegetable Broth
  • Sprinkle Galaxy Vegan Parmesan cheese

Boil pasta shells according to directions. After shells begin to soften, add frozen veggies last 3 minutes to save a prep step. While preparing pasta, whisk flour, salt and pepper with your milk. Let simmer and thicken and slowly add vegetable broth. Defrost Quorn chicken and slice into small pieces. Add chicken and garlic to sauce. Drain cooked pasta and vegetables and mix into your chicken and sauce. Add any other seasoning to taste. Sprinkle galaxy cheese and serve.


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