I’m a sucker for pasta dishes. In a world of carbophobes, I’m a proud carb lover. I’m also a proud cheapskate. And pasta is cheap.
I was craving something beyond normal spaghetti, but not as heavy as alfredo. Then it hit me: vodka sauce! The perfect mixture of tomato sauce and creamy sauce.
I threw in some veggies for color and because, you know, veggies are good for you. Even though I don’t really eat meat (mostly pescatarian), I still haven’t gotten totally on board with no meat in my recipes. Especially when I’m cooking something delicious! So I spoiled myself a little and bought a pack of meatless chicken patties. I totally already threw away the packaging, so I can’t even remember the brand. But they were awesome. Next time I buy them, I promise to post a picture!
The meal turned out absolutely delicious, and I had sweet leftovers to take for lunch this week.
“Chick’n” a la Vodka
- meatless faux chicken patties, 1 per serving
- olive oil to coat skillet
- 1 box whole wheat penne pasta
- 1 jar Classico vodka sauce
- 1 package white button mushrooms, sliced
- 2 medium zucchinis, thinly sliced
- 2 teaspoons balsamic vinegar
- garlic salt and black pepper to taste
- Coat a skillet with olive oil and heat on medium-high. Add chick’n patties and brown on each side, about 3-5 minutes per side. When patties are done, set aside and cover to keep warm. (pic of chicken)
- Add mushrooms and zucchini to leftover oil and chick’n drippings. Saute until soft, about 5-7 minutes. Add vodka sauce, balsamic vinegar and pepper, then simmer on low 20 minutes.
- While the sauce is simmering, boil pasta in a large pot until al dente. Drain pasta in a colander, then transfer back to pot.
- Cover pasta with the vodka sauce, then stir to combine. Serve pasta mixture and set a chick’n patty on top. Serve hot.
See? Easy peasy. Because y’all know I’m not about the crazy hard recipes. Okay, that’s a total lie, but I do love my simple, healthy and delicious stuff, too! And each serving comes to less than $3 per serving. Sweet for a broke foodie.
What are some of your go-to recipes?
Are you a carbophobe or carbophile?