Keyword anniversary dinner, capers, date night, gardein, Italian, pasta, picatta, romantic, valentine's day, white wine
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2people
Ingredients
1eachGardein vegan chicken scallopinithawed
1/2teaspoonsea saltApproximate plus to taste and to cook the pasta
1/2teaspoonfresh ground black pepperApproximate
1/2cupwhite flourApproximate
3tablespoonearth balancestick (1 T plus 2T)
2tablespoons extra virgin olive oilUse the cheap stuff Plus ~1/2 cup to cook and coat the pasta
1teaspoonfresh minced garlic
1pinchred pepper flakes
1/8teaspoonwhite pepper
1/2cupwhite wine
1teaspoonno chicken vegetable base
1/4cuplemon juicefresh squeezed also slice off a couple slices to garnish if desired.
1/4cupcapersdrained
1/4cupfresh parsleyminced, plus to garnish
8ounces dry fettuccine birds nestBe sure no eggs.
Instructions
Season gardein with salt and pepper. Dredge gardein in flour and shake off excess. Mix the vegetable base with the white wine and set aside.
Fill a stock pot with water, add approx 1/4 cup olive oil and sea salt. Should taste like the sea. Bring pot up to boil and cook fettuccine nests according to directions while you are cooking the piccata. When nests are done, drain well, and toss with olive oil and set aside.
Bring heat up to high and add wine mixture and white pepper and reduce until halved. Add the lemon juice, capers, and parsley and cook until thickened. Remove from heat, place scallopinis on side of pan, add the 2 tablespoons earth balance and mix until the earth balance is just incorporated into the sauce. Place the scallopinis back in the sauce and give it another quick stir.
Place a bed of pasta on a plate, add 2 pieces of gardein on top, put half the piccata sauce on top, and garnish with lemon wedge and parsley. Repeat with other plate.