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1/2 can (245g) |
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1 cup (60g) |
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1 pc (71g) |
Chick’n Scallopini Rotini in Butternut Squash Soup
⏱️ Cook Time: 15 mins
The butternut squash soup used in this recipe is way more healthier than the street restaurants’ soup, which is prepared from just soup powder. It takes only a few minutes to reheat for drinking or adding to other dishes.
Ingredients (1 Serving)
Steps
Step 1
Add rotini to boiling water and boil for 10 minutes until al dente. Stir occasionally. Drain the cooked rotini and place in a serving bowl.
Step 2
Sauté Chick’n Scallopini from frozen in a non-stick pan over medium heat for 1 minute each side.
Step 3
Add 2 tbsps of water, cover for 2 mins. Then uncover, turn and cook for an additional 1-2 minutes. Place it on the top of the rotini.
Step 4
Boil the vegan butternut squash soup in a pot until heated, stir occasionally, then pour onto the rotini to serve!
Cooking Tips :
- For a more tender rotini, cook 2 to 3 minutes more.
- Rotini can be prepared the night before by boiling it and stored in refrigerator.
