VEGGIE CHIK’N SCALLOPINI FETTUCCINI

VEGGIE CHIK’N SCALLOPINI FETTUCCINI

Pan-fried Gardein Chick’n Scallopini served over fettuccini with caramelized mushrooms, peppers and onion in a mustard tarragon red wine sauce!

Serves 4 with extra pasta

Sauce makes 4 cups

4 T. extra virgin olive oil

1 jumbo fresh sweet red pepper, diced into 3/4 – 1 inch squares

1 med. fresh green pepper, cut into 3/4 – 1 inch squares

1 med. fresh yellow onion, cut into 3/4 – 1 inch squares

8 oz. white button mushrooms, sliced

1 t. salt

2 t. garlic powder

freshly ground black pepper to taste

2 t. poultry seasoning

2 t. dried tarragon

1/4 t. ground allspice

26 oz. carton vegetable stock ( I used Swanson brand), save out 1/2 c. stock and mix with 1/3 c. cornstarch

1/2 c. dry red wine

1/4 c. Grey Poupon Rouge Mustard

1/4 c. water

In extra-large skillet, over medium heat, heat olive oil. Add peppers, onion, mushroom, salt, garlic powder and freshly ground black pepper. Saute till wilted.

Add poultry seasoning, tarragon, allspice, and vegetable stock. Scrape bottom of skillet with a spoon to release browned particles into the broth. Cook at a fizzle of a boil for 20 minutes.

Combine 1/2 cup stock with 1/3 cup cornstarch, stirring till dissolved and smooth. Add to skillet, stirring till thickened.

Add red wine, rouge mustard and water, stirring well after each addition to completely incorporate into the sauce. Salt and pepper to taste. Cook another 15 minutes at a fizzle of a boil. Turn heat off and let set till ready to reheat and serve.

1 lb. dried fettuccini pasta cooked according to package instructions; drained, rinsed briefly under cold water; place in new bowl or pot that isn’t hot; drizzle with olive oil; toss.

10 oz. pkg. froz. Gardein Chik’n Scallopini – 4 to a pack

Dredge frozen cutlets in flour, cook in oiled skillet, over medium-high heat for 4 minutes on each side. Let set a couple minutes before serving.

To serve: Lift fettuccini with tongs or fork to each serving plate. Top with 1/2 cup sauce. Place a scallopini cutlet on top of sauced fettuccini, then top all with 1/2 cup additional sauce. Serve.

Notes: A great tasting, satisfying, filling dish. You’ll have some pasta leftover. Use it for another meal.