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Chicken Chimichangas
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Ingredients:
| Olive Oil |
| 16 oz Impossible Meat or Beyond Meat |
| 1/2 White Onion, finely diced |
| 2 Garlic Cloves, minced |
| 14.5 oz Can Diced Fire Roasted Tomatoes |
| 1/4 Cup Vegetable Broth |
| 2 Tbsp Tomato Paste |
| 1/4 Tsp Dried Thyme |
| 1/4 Tsp Dried Basil |
| 1/2 Tsp Sugar |
| 1/2 Cup Reserved Pasta Water |
| Salt and Black Pepper, to taste |
| 16 oz Box Ditalini Pasta |
Directions:
- Heat oil in a skillet over medium heat. Add the Impossible/Beyond Meat and cook, crumbling as it cooks, until cooked through.
- Add the garlic and onion and stir to combine. Continue to cook for 1-2 minutes.
- Add the can of fire roasted tomatoes (including the liquid from the can), vegetable broth, tomato paste, thyme, basil, and sugar. Season with salt and pepper.
- Bring to a simmer then reduce the heat and simmer for 14-20 minutes, stirring occasionally.
- Bring a large pot of water to a boil and cook the noodles according to package instructions. Reserve ½ cup pasta water then drain and set aside.
- Add the pasta water to the skillet and stir to combine.
- To serve, spoon the cooked pasta into bowls and top with the sauce. Enjoy!
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