Creamy Garlic Bucatini with Chik'n Parm

Creamy Garlic Bucatini with Chik'n Parm

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

• 4 x Plant-Based Chik'n Patties
• 4 x Slices Pizza Mozzarella from the Ball
• Jar of Prepared Vodka Sauce
• 454g Dry Bucatini Pasta
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• 4 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1/2 C White Wine ( I used Pinot Grigio)
• 1 C Whipping Cream, room temperature
• 3/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Parsley, Fresh Basil

DIRECTIONS 

• Bring a large pot of cold, heavily salted water to a boil. Leave covered.
• Empty about 1/2 the jar of sauce in to a small, covered pot set to medium low. Keep heated.
• In the meantime, preheat your oven according to package directions for the chik'n patties you choose. Place them on a parchment lined tray and bake them until golden brown and crisp. Once they're done, season with salt, & top them with the mozz and a spoonful or two of sauce. Return them to the oven until the cheese is melted. 
• Begin the garlic sauce. Begin heating the butter, EVOO, pepper flakes, and garlic, in a large skillet set to just below medium. Once heated, stir and let everything sizzle for about 30 seconds before adding the onion and a generous pinch of both salt & pepper. Stir and cook 5 - 6 minutes until onions are almost soft. 
• Pour in the wine and give it a good pinch of salt & pepper. Let the wine simmer until mostly reduced. At this point, ad your bucatini to the boiling water and cook until JUST about al dente.​

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• Pour the cream in to the skillet and once it starts to bubble, stir and reduce to medium low. Continue to simmer until the pasta is done. Strain the pasta directly in to the skillet, bringing along some pasta water. Over the low heat, continue to toss your bucatini in the sauce, releasing starches to thicken your cream sauce. Once the pasta is al dente perfection and sauce is creamy & rich, turn off the heat, add your grana padano and a ladle of pasta water. Continue to toss until glossy and combined. Taste and adjust salt / pepper to your desired taste
• Get your chik'n patties on a cutting board and cut them in to 5 or 6 slices.
• Serve your garlicky bucatini followed by a dollop of the prepared vodka sauce. Nestle the chik'n parm on top of the garlicky bucatini. Finish with a grating of grana padano, chopped, fresh parsley, and some gorgeous basil. ENJOY!

HAPPY VEG