Main Courses, Pasta

Peas and Penne

I’ve got it in my head to try and eat more vegan-like, although I can’t seem to go full-vegan. I’ve been buying Vital Farms eggs for more than a year now, and I can’t help but believe that these eggs are not a breach of ethics to consume. In the end, I’m trying to eat ethically, and I’m not really sure what that means yet. It has been a long journey. And that journey has taken me to Kite Hill cheese. Enjoy

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Peas and penne

2 tablespoons olive oil

1 1/2 cup cleaned and sliced morel mushrooms

2 cloves garlic, sliced

1 package Beyond Meat grilled chicken strips, thawed

2 tablespoons vodka

2 oz Kite Hill soft fresh original

1/2 cup dry penne, gluten free

12 oz frozen peas, thawed

1 pinch nutmeg

salt and pepper

Prepare the pasta according to the package directions. Saute the mushrooms in the oil in a pan until crispy and slightly browned at the edges. Remove the mushrooms with a slotted spoon, and deglaze the pan with the vodka. Add the chicken and the garlic. Saute the chicken and garlic in the oil until warmed. Add in the peas and the mushrooms. Toss with the nutmeg, and salt and pepper. Add the cooked penne. Serve warm with slices of the Kite Hill.

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