tuscan spaghettini

tuscan spaghettini

yield: 1 servings

preparation time: 15 min

cooking time: 10 min

total time: 25 min

tuscan spaghettini

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  • 4 quartssalted water
  • 2 tblspolive oil
  • 1 breast and saucegardein tuscan chick'n
  • 1 ozcremini mushrooms, stemmed and quartered
  • 1 ozoyster mushrooms, stemmed 1/2" piece
  • 1 ozchanterelle mushrooms, stemmed 1/2" piece
  • 1 tblspshallots, minced
  • 1/4 tspchili flakes
  • 1 tblspdry white wine
  • 6 ozroasted garlic tomato sauce (any brand)
  • 6 ozwhole wheat spaghettini
  • 1/2 tspparsley, chopped
  • 1 tbspparmesan cheese or vegan option
  • 1 tsptruffle oil
  • 1/4 tspblack pepper
  • basil sprig

tuscan spaghettini


For whole wheat spaghettini:
Bring to a boil 4 quarts of salted water. Follow cooking instructions on the box.

In a non-stick pan, heat 1 tblsp of olive oil over medium heat.

Sauté the gardein chick’n for 4-5 minutes on each side, giving a bit of color, reduce heat and add the tuscan sauce to the pan.

Bring sauce to a simmer, then transfer chick’n to cutting board and let stand 1 minute and cut. Meanwhile in a hot non stick frypan heat 1 tblsp olive oil over medium heat.

Sauté the mushrooms, shallots and crushed chilies over medium heat for 3 minutes until golden brown.

Deglaze with white wine and cook until wine reduces by half. Add tomato sauce and bring to a simmer for 2 minutes.

Add cooked spaghettini and toss to coat. Garnish with parsley, cheese, truffle oil, fresh cracked pepper and basil.

Serve with sliced gardein chick’n and tuscan sauce.

(To make 2 servings, double all ingredients).

comments (2)

  1. Sooin |

    My first Gardein love is/was the Mandarin Chick’n! But I also like the tenders and the vitearslity of the chick’n strips I just saw a recipe for tikka masala using them that I want to make!

    1. stephanie |

      We can’t wait for you to try the new recipe. Let us know how it turns out. Follow us on Twitter and Like Us on Facebook to share your story!

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