Creamy Chicken Piccata

CREAMY CHICKEN PICCATA

2 packages Gardein®  Chick’n Teriyaki strips

½ cup Earth Balance® buttery spread

8 ounce package vegan cream cheese-  Daiya®, Follow Your Heart®, or GoVeggie®

¼ cup lemon juice

¾ cup Vegan parmesan Cheese---GoVeggie®  purple package

½ tsp salt

Pinch of pepper

1 cup of peas—frozen or cooked fresh

2- 12 ounce boxes penne pasta

Cook pasta according to package directions.  Add 2 tablespoons of EarthBalance® and mix well.  Keep warm until ready to serve.  The EarthBalance® will keep the pasta from sticking together.

Place Gardein® strips on a microwave safe plate.  Defrost for about a minute.  Cut into chunks.  You can save the Teriyaki sauce for another recipe.  Heat butter, lemon juice and cream cheese in a skillet over medium heat, stirring well to blend smooth.  When mixture starts to bubble, reduce heat and add chicken and peas.  Heat about 6 minutes, until cooked through.  Remove from heat.  Stir in salt, pepper, and vegan Parmesan cheese.  Serve over penne pasta.

Variations—add one bunch of cooked, chopped asparagus in place of the peas.

This recipe is lower in cholesterol than traditional Alfredo sauce.

Healthier and better.

Variations:

Serve over waffles instead of penne pasta, for a “chicken” and waffles dish.
Serve over spaghetti instead penne pasta (as in the picture above).