• 1 box Dr. Praeger’s Classic Chick’n Tenders
  • 1/2 box spaghetti
  • 2 tablespoons vegan butter
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper flakes
  • 1/4 cup vegetable broth
  • juice of 1 lemon
  • 1/4 cup chopped parsley


  1. Begin by pre-heating your oven to 450 degrees Fahrenheit and place your chick’n tenders on a baking sheet lined with parchment paper. Cook for 14 minutes flipping the tenders halfway.
  2. Bring a large pot of salted water to a boil and cook pasta according to instructions. Reserve 1/2 cup of the starchy cooking water once pasta is done cooking.
  3. Bring a large sauté pan up to medium heat and melt your butter. Add in your chopped shallots, salt, pepper & red pepper flakes and cook for 2-3 minutes. After 2-3 minutes, add your garlic and cook for 30 seconds. Add in your vegetable broth and bring to a boil. Let simmer until the vegetable broth has reduced by half.
  4. In the meantime, chop up your chick’n into bite sized pieces.
  5. Add your cooked pasta to the pan as well as your chick’n, lemon juice & parsley. Coat everything in the sauce and remove from heat. If the sauce seems a little dry, add in some of the reserved pasta water gradually until desired sauce consistency.
  6. Serve.

Recipe by Plant Based Jane