- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon black pepper
- 4 Gardein chicken pieces
- 1 teaspoon olive oil
- Cooking spray
- 2 cups frozen pepper stir-fry (such as Whole Foods southwestern blend)
- 1 cup frozen chopped onion
- 1/2 cup vegan dry red wine
- 2 (14.5-ounce) drained cans diced tomatoes
- 1 bay leaf
2. Heat the olive oil in a large skillet coated with cooking spray over medium-high heat. Add the chicken pieces and cook for 5 minutes, turning over halfway through. Add the frozen pepper stir-fry, frozen onions, red wine, tomatoes, and bay leaf. Cover and cook for 8 minutes.
3. Uncover and cook a final 3 minutes, until the mixture is somewhat thick. Discard the bay leaf.
For the best flavor, serve over a long thin pasta (I used angel hair, but spaghetti, linguine, or any other long noodle would work). Then just add a garden salad and fresh Italian bread on the side to round out the meal.
4 servings (1 and 1/4 cups), Calories 223
My favorite part of this dish by far - and unexpectedly - was the strong licorice notes from the fennel seeds. A delicious surprise, that makes the rest of the dish much better. The rest, unfortunately, was a little bland, tasting like it's various components without being transformed in any way. I would use Gardein's Tuscan chicken breasts next time, which are 'meatier' and would stand up to the heavy sauce better than the scallopini did. I also might play around with a white wine version, because the red wine tinted the chicken a rather unappealing purple.