1 pkg gardein™ chick’n scallopini
1 lbs rigatoni pasta
3 lemons, zested
5 oz wine vinegar
1 cup olive oil
2 tsp chili flakes
1/2 tsp pepper black
2 cups tomato sauce (your favorite)
2 cups grape tomatoes, whole
3 tbsp olive oil
1/2 cup kalamata olives diced
3 garlic cloves, minced
1.5 cups roasted red peppers , ½” sliced
1 tbsp capers
4 tbsp basil fresh, chiffonade
2 tbsp feta cheese (vegan options available)
2 tsp parsley
cook rigatoni as per cooking instructions on
for the sauce….mix together lemon zest, wine
vinegar, olive oil, chili flakes, black pepper
and tomato sauce.
fry the scallopini for 2-3 minutes on each side
until golden brown and hot through. let rest for
one minute and cut into 1” slices.
in a non stick pan at medium high heat sauté grape
tomatoes in olive oil until dark golden brown 1-2
minutes. add kalamata olives, roasted red peppers,
capers and garlic and cook for 1 minute. add
olive oil sauce, rigatoni and bring to a simmer.
toss with basil and plate.
place pasta in serving dish , garnish with scallopini,
vegan feta cheese and parsley.