I came up with this recipe to use the Morningstar Farms Meal Starters “Chik’n Strips” that I had in the freezer. You could also use sliced firm tofu, or probably even actual chicken (though being a vegetarian, I haven’t a clue about how to cook actual chicken, so you’d be on your own for that part of the recipe.)
Ingredients:
- 1 pkg Morningstar Farm Chik’n Strips “meal starters”
- 1 red pepper, cut into pieces
- 1 pkg sliced Baby Bella or white mushrooms
- 3 cups cooked rice
- 1 can coconut milk
- 1/2 cup heavy cream
- lemon pepper
- red pepper
- salt
- 4 or 5 leaves of fresh basil, chopped
- olive oil
- 1 or 2 tbsp flour
- steamed asparagus spears (tender but not mushy)
Instructions:
Cook the Chik’n Strips in olive oil until lightly browned on both sides. Set aside.
In a large saucepan, cook peppers and mushrooms until they begin to soften. Pour in coconut milk and cream, bring to a boil.
Add salt, red pepper, and lemon pepper to taste.
Add Chik’n Strips.
Add the basil and the rice and continue to cook over low heat for a little while until it’s hot, and to give the basil time to release some of its flavor into the sauce.
Serve over steamed asparagus.
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