Refurbishing traditional recipes is a creative challenge that I love tackling.  During our 10 day Jumpstarts at PlantPure, we have used many classic family recipes to lure people into the plant-based lifestyle; going plant-based doesn’t mean we must sacrifice flavor.  In fact, the flavors and textures that can be found in the Plant Kingdom are amazing. 

I recently posted a recipe that came from a Betty Crocker Magazine.  Here’s how I made this recipe plant-based by making a few simple tweaks.  I was able to reduce the fat calories by more than half!  Highlighted in yellow are the suspicious (animal-based) ingredients and then my replacements and substitutions are in red.  

I hope you’ll give this process a try and then post your delicious conversions to our plantpurerecipes.com site.  Changing health one recipe at a time!!

Here is the link to my final version of the recipe (Spinach Artichoke Pasta Bake):  https://plantpurerecipes.com/recipe/spinach-artichoke-pasta-bake/   

Chicken, Spinach and Artichoke Pasta Bake –Betty Crocker

Inspired by the cheesy, savory, spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

Prep Time:  40 minutes                       Cook Time:  90 minutes

Serves:  8

8 oz uncooked rotini pasta Whole grain pasta such as 100% whole wheat or brown rice pasta

1 tablespoon olive oil  Delete this

1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces 4-6 oz  Butler Soy Curls hydrated or 12-16 oz mixed or shitake mushrooms

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped onion

1 tablespoon finely chopped garlic (3 cloves)

¾ cup mayonnaise  These three ingredients can be substituted with PPN Alfredo Sauce.

1 cup sour cream

1 cup milk

½ teaspoon crushed red pepper flakes

1 cup grated parmesan cheese  1 cup whole grain bread crumbs combined with 2-3 Tablespoons Nutritional Yeast Flakes  

1 can (14 oz) small artichoke hearts, drained and coarsely chopped

1 box Cascadian Farm frozen organic chopped spinach, thawed and squeezed to drain

1 cup roasted red bell peppers, drained and finely chopped (form 16 oz jar)

2 cups shredded Monterey Jack Cheese (8 oz)  Delete (PPN Alfredo sauce creates a beautiful creamy consistency).                                            

Directions:

1. Heat oven to 350 F. Spray 13 x 9 inch baking dish with cooking spray.  Cook and drain pasta as directed on package; set aside.
2. Meanwhile, in a 10-inch nonstick skillet, heat oil over medium-high heat.  Season chicken with salt and pepper, cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.  Remove from skillet; set aside.  Reduce heat to medium; in same skillet, add onion and garlic.  Cook 2 to 3 minutes or until tender. Remove this step and hydrate soy curls only. 
3. In a large bowl, beat mayonnaise, sour cream and milk with whisk.  In a blender, add PPN Alfredo Sauce ingredients and blend until smooth and creamy.  Add the Alfredo sauce to a large bowl.  Stir in onion mixture, crushed red pepper flakes, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese.  Add pasta and chicken; stir until combined.  Transfer mixture to baking dish.  And top with breadcrumbs and nutritional yeast flakes.
4. Bake 40-45 minutes or until cheese is melted or until the top is golden brown and casserole is heated through.

With thirty entrees to choose from, PlantPure meals are the most convenient, healthy and inexpensive delivered foods available on-line!  Our meals have no added oils and are priced lower than most fast foods.  Order today at:  PlantPureNation.com/collections/Foods