Chik'n Parm

Chik'n Parm




Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Servings 

WHAT YOU NEED

• 4 x Gardein Chik'n Patties / Turk'y Patties
• 4 Slices Pizza Mozzarella
• Fresh Basil, sliced
• 1/4 C Fresh Parsley, chopped
• 8oz + Dry Whole Wheat Spaghetti
• ​Grana Padano - Garnish

SAUCE

• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell pepper, diced
• 2 Shallots, diced
• 4 cloves Garlic, crushed
• 2 Tbsp. Tomato Paste
• (OPTIONAL) 2 Tbsp. Spicy Pesto
• 796ml Fire Roasted Crushed Tomatoes
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. + Sea Salt

DIRECTIONS

• SAUCE - Begin heating the EVOO, crushed garlic, and pepper flakes over medium heat. Once heated, let the garlic and pep flakes sizzle for about a minute before adding in the shallot, onion, celery, and bell pepper. Season with sea salt, stir, and cook about minutes. Add the tomato paste & spicy pesto. Stir and cook another 2 minutes.
• Pour in the crushed toms. Rinse out the can and add that tomatoey water to the pot as well. Once the sauce comes to a boil, add the salt, cover, and reduce heat to medium low. Simmer 20 minutes +. Use an Immersion blender to puree the sauce until smooth. Taste and adjust salt if desired.
• NOODS - Bring a large pot of cold, salted water to a boil. Once boiled, add the spaghetti and cook to al dente according to package direction. Strain until needed.

• As the sauce cooks, prepare the GARDEIN patties according to package directions. Finish each crispy patty with a slice of pizza mozzarella and leave in the oven until bubbly and melted.
• For service, add your spaghetti to a large mixing bowl and add most of the chopped, fresh parsley. Pour in desired amount of sauce and toss together until spaghetti is evenly coated. Serve up the spaghetti with one of the crispy patties on top. Finish with a drizzle of sauce, some fresh basil, and some freshly grated grana padano.
• Serve up with a big green salad for a perfect meatless Monday meal ;) ENJOY!