This dish is an adaptation of one I remember my mom making when I was growing up that I referred to as “white chicken”. Of course I don’t eat chicken anymore, but I thought Jon’s family would enjoy it so made it for them over the holidays.
I started off by chopping up onions and shallots, along with the stems of the broccoli.
Next, I sliced up some mushrooms, then sautéed until golden brown in about 1 Tbsp of the olive oil. Once they were cooked through, I set aside the mushrooms and their juices in a dish.
Next, I heated up the remaining olive oil and added the onion, shallot, and broccoli stems.
These all got sauteed until they were softened and starting to brown.
Finally, I added the broccoli and “chicken” chunks, along with some almond milk and white wine to help make the sauce. The dish got covered so the broccoli could steam and the “chicken” could cook.
To serve, I combined with wagon wheel pasta. I’m such a kid when it comes to pasta shapes–I love wagon wheels, stars, and any other shape that is fun to look at and eat. 🙂 Optionally, you can top the pasta with shreds of parmesan cheese.
Pasta with Broccoli & Chicken”
1 onion, finely diced
3 large shallots, finely diced
3 heads broccoli
3 Tbsp olive oil, divided
1.5 Tbsp flour
1/2 cup white wine (or white cooking wine)
1 cup almond milk
6 ounces vegan “chicken” pieces
12 ounces pasta, cooked (use a fun shape with texture such as wagon wheels, shells, or penne to help catch the sauce)
Salt and pepper to taste
- Remove the stems from the broccoli heads. Remove the tough outer stem, and chop into small pieces. Chop the broccoli florets into small bite size pieces.
- Heat 2 Tbsp olive oil over medium heat in a wide skillet. Saute the onions and the broccoli stems with about 1/2 tsp salt until both are softened and slightly browned.
- Add the flour and cook for a few minutes to remove the raw flour flavor. Next, add the white wine and almond milk. Bring to a light simmer and cook the sauce until it is slightly thickened. Add the “chicken” and simmer in the sauce for a few minutes.
- Add the broccoli florets to the sauce, stir to combine, and then cover. Reduce the heat to medium low. After about 7 minutes, check the broccoli florets for doneness. Ideally, the broccoli is cooked through but still slightly crisp and bright green.
- Taste the sauce and adjust salt and pepper, then stir in the pasta to coat well with the sauce. Serve topped with freshly ground pepper, and cheese if desired.