Chick’n Fettuccine Alfredo with Artichoke Hearts

Chick’n Fettuccine Alfredo with Artichoke Hearts

This recipe is also on YouTube, click here to watch

Ah Valentine’s Day, most people have an extreme reaction to this “holiday,” either loathe it, or absolutely love it! I’m going to say, I’m pretty indifferent. I’m not the biggest flowers or jewelry kind of girl but I do love chocolate! The one thing I definitely know, is that you will never find me at a restaurant on Valentine’s Day. Its always a disaster with some lame pre-fix menu, the servers are all stressed out, its just not my scene! My husband and I have never really done anything to celebrate, but if we did, it would be a relaxing, romantic night at home with a relatively easy meal we made together.

This Fettuccine Alfredo is SO creamy and rich, and the artichoke hearts and chicken tenders add some great texture while cutting the richness a bit.

My husband LOVED the addition of the chick’n tenders here but if you’re not into the fake meat thing you could also make the breaded and battered tempeh slabs from my Tempeh Parmesan Recipe and throw them in here instead, or just skip it all together and add an extra can of artichoke hearts.

This meal comes together pretty easily and, if you’re lucky, you can get your man to do all the whisking for the sauce!

 

This is part of a Valentine’s Day collaboration with some other extremely talented vegan recipe developers so make sure you check these other recipes out afterwards!

Chocolate Cookie Cakes by Stephanie of Vegan, What?

Vanilla Cake with Raspberry Jelly and Pink Frosting by Melissa of The Vegan Jetsetter

Fettuccine Alfredo with Chick’n & Artichoke Hearts

Ingredients:

1/2 cup raw cashews, soaked in water for at least 2 hours or you can soak up to 2 days in advance covered in the fridge

1 bag vegan chick’n (I used garden chick’n tenders)

1 clove garlic, minced

1/2 cup vegan butter, in 1-inch pieces (I used Miyokos)

3/4 grated vegan parmesan (I used Violife)

1 can artichoke hearts packed in water, drained and rinsed (make sure you don’t use marinated or flavored artichoke hearts)

1 16oz box of fettuccine or linguine

Oil of your choice

Sliced lemon and fresh ground black pepper for garnish

 

Directions

Heat your oven to the temperature indicated for your vegan chick’n tenders

Add cashews and soaking water to a high-speed blender, add just enough water to cover the cashews, blend until smooth, 1-5 minutes depending on your blender, I have a Vitamix, it took about a minute

Put your chick’n in the oven and cook fettuccine noodles according to package, add some oil to the water and move them around a lot so they don’t stick together.

While the pasta is cooking heat up a 12-inch skillet to medium-high heat. Sauté the artichoke hearts for about 4 minutes in a little vegan butter or oil. Place on a plate, set aside, and wipe out the pan, lower the heat to medium.

When pasta is done, dunk a measuring cup into the water and reserve 1/2 cup and drain the rest, set pasta aside

Add reserved water to the heated skillet, slowly pour in cashew cream, whisking constantly. Once all of the cashew cream is combined with the water, start adding in your butter one piece at a time, whisking until completely combined each time before adding another piece.

After all the butter is added, start adding in the parmesan cheese in small amounts, whisking constantly and letting it all melt together.

Once the parmesan is all added in, make a little hole in the middle of the pan and sauté the garlic for 30 seconds until fragrant then mix into the sauce, add the pasta, and sautéed artichoke hearts, toss to combine.



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