Tofu Chick'N Ragu with Whole Wheat Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from a Rachel Ray chicken ragu recipe. You can easily reheat leftovers the next day. There is a small amount of cholesterol from the heavy cream, but you could substitute a soy product. Ingredients:
12 oz whole wheat pasta (rigatoni) |
2 tbsp extra virgin olive oil |
2 1/2 oz smart bacon , cut into small pieces |
1 medium onion, chopped |
2 cloves garlic minced |
1 carrot, peeled and grated |
1/2 cup marsala |
28 oz diced tomatoes, with juice |
1/4 tsp rosemary (dried or ground) |
1 g (1) bay leaf |
18 oz smart strips chick'n |
1 pinch ground nutmeg |
1/4 cup balsamic vinegar |
1 tbsp heavy cream |
2 cups baby spinach |
4 tbsp parmesan, grated |
1/2 cup basil leaves, torn |
Directions:
1. Cook the pasta according to the package directions. Drain and toss with a drizzle of olive oil.
2. Heat 2 tbsp olive oil in a pan over medium heat. Add the Smart bacon pieces and saute for about 2 minutes. Add the onion and garlic, and saute until the onions are soft. Stir in the grated carrots. Season with some black pepper and the rosemary and cook a minute more.
3. Add the Marsala to the pan. Stir and reduce a minute then add the tomatoes and bay leaf. Simmer, covered, for 15 minutes to thicken and combine flavors.
4. Add the Smart Chick'n, nutmeg, balsamic vinegar, and heavy cream. Cook a few minutes, then stir in the spinach and grated Parmesan cheese.
5. Add the pasta to the pan. Toss to reheat. Serve immediately, garnished with torn basil and have some extra grated Parmesan at the table.
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