Plant-Based Chicken Alfredo

Ingredients:

• 1 package of Veggie Valley Chicken Breast/Burger, sliced into strips
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups plant-based heavy cream
• 1 cup vegetable broth
• 1 cup vegan parmesan cheese, grated
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook Pasta: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté Veggie Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced Veggie Valley Chicken Breast/Burger strips and cook until golden brown. Remove from skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. Prepare Sauce: Pour in the plant-based heavy cream and vegetable broth. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken.
5. Add Cheese and Seasoning: Stir in the vegan parmesan cheese and Italian seasoning. Continue to cook until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine Pasta and Sauce: Add the cooked fettuccine and the sautéed Veggie Valley Chicken strips back into the skillet. Toss everything together until the pasta and chicken are well coated with the Alfredo sauce.
7. Serve: Garnish with fresh parsley and additional vegan parmesan cheese if desired. Serve hot.

Step-by-Step Guide:

• Step 1: Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
• Step 2: In a large skillet, heat olive oil over medium heat. Add the sliced Veggie Valley Chicken Breast/Burger strips and cook until golden brown. Remove from skillet and set aside.
• Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
• Step 4: Pour in the plant-based heavy cream and vegetable broth. Bring to a gentle simmer and let it cook for about 5 minutes, allowing the sauce to thicken.
• Step 5: Stir in the vegan parmesan cheese and Italian seasoning. Continue to cook until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
• Step 6: Add the cooked fettuccine and the sautéed Veggie Valley Chicken strips back into the skillet. Toss everything together until the pasta and chicken are well coated with the Alfredo sauce.
• Step 7: Garnish with fresh parsley and additional vegan parmesan cheese if desired. Serve hot.