12 oz. faux chicken (try Nate’s Chicken-Style Meatless
Nuggets or Worthington’s Chic-Ketts—www.kelloggs.com)
2 Tbsp. olive oil, divided
4 cloves garlic, crushed
1 green bell pepper, cored and cut into strips
1 white or yellow onion, cut into strips
1 cup fresh button mushrooms, sliced into ¼-inch pieces
1 28-oz. can chopped tomatoes
1 cup red wine
1 lb. short, flat noodles (try Mueller’s dumpling noodles)
• If the faux chicken isn’t already in nugget form or bite-sized pieces, cut or tear it into large chunks.
• In a large skillet, heat 1 Tbsp. of the olive oil over medium heat. Add the faux chicken, sauté until brown, move to a plate lined with paper towels, and set aside.
• In the same skillet, heat the remaining 1 Tbsp. of olive oil over medium heat. Add the garlic, green pepper, and onion and sauté for 2 minutes. Add the mushrooms and continue cooking until the vegetables are soft. Add the chopped tomatoes and red wine and simmer, covered, for 30 minutes.
• Remove the lid, add the faux chicken, and continue cooking for 10 to 15 minutes or until the liquid is reduced and the sauce is slightly thickened.
• Meanwhile, cook the noodles according to the directions on the package. Drain.
• Serve the cacciatore over the hot noodles.
Makes 6 servings