chick’n mediterranean rigatoni

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

package.

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.