Vegan Broccoli and Chick'n Penne

Meal prepping is a normal routine in our home. From veggie bowls to salads, meal prepping saves us a lot of time and money. One of my favorite prep meals is pasta. Pasta is inexpensive, loaded with protein and fiber, and can be customized into many different recipes. I usually make a large pot of pasta that typically lasts four or five days. This recipe is a family favorite.

I use Gardein chick'n strips in many recipes. It's great in vegan quesadillas as well. I just tossed them in a little avocado oil for this recipe, and they browned perfectly. They are packed with protein and can be seasoned to suit your taste. I usually add a little chili powder and lime if I am using them with tacos or burritos and saute them in a pan with onions and peppers.

Savory, cheesy, flavorful, and only eight ingredients.

Author: The Sensible Vegan
Recipe Type: Entree
Cuisine: Vegan
Serving: 12

​Ingredients:

• 3 lbs whole wheat penne rigate pasta
• 1 package Gardein chick'n strips
• 3 15 oz. jars Simple Truth Vegan Alfredo
• 2 cups broccoli florets
• 1tbsp garlic powder
• 1tbsp nutritional yeast
• 1 tsp sea salt to salt the water when cooking pasta (optional)
• 1 tbsp avocado oil

Directions:

• Prepare chick'n strips as stated on packaging using avocado oil. Cut strips into thirds once cooked. Set aside.
• Prepare steamed broccoli. Set aside.
• Cook penne pasta. Drain pasta.
• Combine alfredo sauce, steamed broccoli, and chick'n with pasta.
• Add garlic powder and nutritional yeast.
• Stir ingredients until evenly combined.

For Serving:
Baked sprouted grain garlic bread

Nutrition Info: Serving size 2 cups   Calories: 416   Fat: 3.1 g    Saturated Fat: 0g    Protein: 13g  Sugar: 5.8g    Fiber: 7.3g   Sodium: 195mg   Carb: 60g