Florentine Pasta

Ingredients:

spaghetti noodles
1 package imitation chicken
2 tablespoons butter
2 pints cherry or grape tomatoes
salt and black pepper, to taste
1 teaspoon olive oil
1/2 cup vegetable stock
1/4 cup heavy cream
1/4 cup parmesan, grated
2 bunches spinach, roughly chopped
zest of one lemon
1/2 cup basil leaves, half of them chopped
8 ounces buffalo mozzarella
1/4 cup panko
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
red pepper, to taste
olive oil, to taste


Cook noodles until almost al dente.

Cook imitation chicken according to packaging instructions. Set aside.

In a skillet, melt the butter and add the tomatoes. Do not move them until they are charred. Turn heat to high and char on the other side. Season with salt and pepper. Remove from heat and place them in a bowl.

Place more oil in the skillet and add the garlic then the stock. Bring to a simmer, allow liquid to reduce, and add the cream and parmesan. Season with salt and pepper.

Stir in the pasta and continue cooking in the liquid. Stir in spinach and allow to wilt. Add in the blistered tomatoes and imitation chicken. Cook until heated through. Remove from heat. Stir in lemon zest and half the basil leaves.

In a frying pan, cook panko and herbs with a teaspoon of butter and set aside.

Divide pasta between dishes and garnish with remaining chopped basil, mozzarella, panko, red pepper flakes, and a drizzle of olive oil.