This recipe is based on a Food Network magazine’s recipe. Of course, they call for real chicken and tell you how to fry it all up, but I just used Quorn’s Garlic and Herb Cutlets. I have made something similar before, and I think last time was better. This was good, but the tomato sauce was kind of bland. Toby still ate seconds of it, however. Instead of buying a whole second package of cutlets for Liam to have one (they only come two cutlets to a box), I used Morningstar Farms Chicken nuggets. I microwaved him three nuggets, then melted the cheese on top like I did for the cutlets. I really like the idea of “chicken” parmesan, but the sauce just needs some pep.
(Food Network Magazine, Oct 2011)
1 tbsp olive oil
2 cloves garlic, smashed
1 8-ounce can tomato sauce
4 basil leaves, torn, plus more for topping
4 vegetarian “chicken” patties (I used Quorn garlic and herb cutlets)
6 ounces angel hair pasta
4 ounces mozzarella, sliced
1. Prepare “chicken” patties according to package directions.
2. Bring a pot of salted water to a boil. Heat 1 tbsp olive oil in a saucepan over medium heat; add the garlic and cook 1 minutes. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
3. Preheat the broiler. Cook the pasta as the label directs; drain.
4. Top the “chicken” patties with the sliced mozzarella and broil until cheese is melted. Toss the pasta with the sauce and top with basil. Serve.