Summer Bow Tie Pasta w/ Chick’n & Broccoli

Summer Bow Tie Pasta W/ Chick’n & Broccoli


Plant-based Chick'n, assorted green vegetables and herbs are tossed with this light vegan butter and wine sauce and bow tie pasta. A perfect summer meal.
  • Serves: Serves: 4
  • Active Time: 40 mins
  • Total Time: 40 mins
  • Views: 14,688
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place & Cooking the Pasta

• 2 tbsp olive oil
• 1 (10.5-oz) pkg Chick'n Strips, torn in half
• 1 small white onion, julienne
• 1 cup white wine
• 3/4 cup vegetable stock
• 2 tbsp non-dairy butter
• 1/4 tsp chili flakes
• 1 cup broccoli
• 3/4 cup fresh peas
• 3 cups bow tie pasta, cooked
• 1/2 cup asparagus tips
• sea salt and black pepper, to taste


To start, cook the pasta according to the package.

Heat a large fry pan over medium-high heat. Once hot, add the oil followed by the Chick’n. Toss and allow the Chick’n to cook for a few minutes, or until it has nicely caramelized on all sides.

Next add the onions and let cook for a minute, then deglaze with the white wine. Allow the wine to reduce by about half and then add the stock.

Add the non-dairy butter and mix to combine. Add the broccoli and allow it to cook for 2 minutes in the sauce. Next add the peas and asparagus. Season with a bit of salt and pepper and add the chili flakes and gently toss to combine.

Once the green vegetables have become vibrant in color and fork-tender, add the cooked pasta and fold everything together, evenly coating the pasta with the sauce.

Step 2: Finishing the Pasta

• handful of fresh basil, freshly torn
• sea salt, to taste
• black pepper, to taste
• olive oil, to finish


Taste for seasoning, adding more salt and/or pepper, as needed.

To finish the dish, add the freshly torn basil and gently toss one last time before serving. Lastly, drizzle the pasta with a bit of extra-virgin olive oil and serve with additional chili flakes, if desired.


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