Ingredients:
1 large bunch of Broccoli Rabe (about 1 lb)
1/8 cup Olive Oil
3 cloves Garlic, chopped
1 lb Fettucini Noodles
1 batch of Vegan Chicken Breast, sliced
Olive Oil, enough for grilling "Chicken"
5 TBSP Vegan Margarine
1 1/2 cups Dr Cows Aged Cashew Cheese, grated (or any Soy Parmesan)
1 1/2 cup MimicCreme
1/4 cup Plain Soy Creamer
1 stalk Lemongrass, tough outer leaves removed, pounded and thinly sliced
2 TBSP Fresh Lemon Juice
1/4 cup Fresh Chervil, minced
Salt and Fresh Cracked Black Pepper, to taste
Prepare a large bowl of ice cold water (an ice bath), then set aside.
Bring a large pot of salted water to a boil, then cook the Broccoli Rabe for 1 minute until tender. Drain quickly then transfer the Broccoli Rabe to the ice bath. Drain well, then set aside.
Heat the 1/8 cup of Olive Oil in a large skillet over medium-high heat. Add the chopped garlic cloves and saute for 1 minute until fragrant. Add the Broccoli Rabe plus a touch of salt and pepper, then toss well to coat in the oil. Cook until the Broccoli Rabe is tender and crispy, about 4-5 minutes, then set aside.
Bring a large pot of salted water to a boil, and cook fettucini noodles until just al Dente. Drain well, toss with a touch of Olive Oil, then set aside.
Preheat the Olive Oil on a grill pan or in a large skillet, then grill/saute the slices of vegan chicken until golden brown and crisping slightly. Set aside.
Melt the vegan margarine in a saucepan over low heat. Add the grated Dr Cow cheese, soy cream and MimicCreme, lemongrass and lemon juice, then bring to a boil while stirring frequently.
Reduce the heat to low, add in the Chervil, and simmer for two minutes, stirring constantly, or until the sauce has thickened slightly.
Salt and Pepper, to taste.
Toss the noodles with the Alfredo sauce, the serve topped with grilled "Chicken" and Broccoli Rabe.
