Plant-Based “Chicken” Alfredo
Prep: 15 minutes
Bake/Cook: 15 minutes • Serves: 6
2 tablespoons natural buttery spread with olive oil
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups unsweetened almond milk
2 cups packed baby spinach
1/2 cup drained chopped artichoke hearts in water
1/3 cup grated Parmesan flavor soy topping
2 tablespoons nutritional yeast
1/4 teaspoon kosher salt
1 package (8.8 ounces) chickpea spaghetti
Lemon wedges for serving (optional)
1.Prepare tenders as label directs. Transfer tenders to cutting board; cut into 1-inch pieces. Loosely cover with aluminum foil to keep warm.
2. In large skillet, melt buttery spread over medium-high heat. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Whisk in flour; cook 1 minute or until lightly browned, whisking constantly. Slowly whisk in milk; heat to a simmer. Stir in spinach and artichokes; cook 2 minutes or until spinach is wilted, stirring occasionally. Stir in soy topping, nutritional yeast and salt; cook 1 minute or until heated through, stirring occasionally. Cover to keep warm. Makes about 3 cups.
3. Prepare spaghetti as label directs; drain. Add spaghetti to garlic mixture; toss. Makes about 6 cups.
4. Serve spaghetti mixture topped with tenders garnished lemon wedges, if desired.
Approximate nutritional values per serving (1 cup spaghetti, 1-1/3 tenders):
378 Calories, 14g Fat (2g Saturated), 0mg Cholesterol,
738mg Sodium, 45g Carbohydrates, 4g Fiber, 22g Protein