Impossible™ Chicken Cacio e Pepe Recipe
4 Servings
5 Ingredients
50’ Total time=35’ Cooking + 15’ Preparation
This recipe is made with Impossible™ "Chicken" Nuggets Made From Plants
Nutritional informationWhere to buyThis recipe is made with Impossible™ Chicken Patties Meat From Plants
Nutritional informationWhere to buyThis recipe is made with Impossible™ "Chicken" Tenders Meat From Plants
Nutritional informationWhere to buyLet's Get
5 Ingredients
- Impossible™ Chicken Nuggets, Patties or Tenders Meat From Plants, 1 Package
- Spaghetti or other long pasta like linguine or tonnarelli, 1 Pound
- Finely Grated pecorino Romano, or substitute with plant-based pecorino or parmesan, 3.5 Cups
- Fresh ground black pepper, plus more if desired, 1 Tablespoon
- Butter or Plant-based Butter, 6 Tablespoons
How to prepare
Step 1: Cook the Pasta
In a 5-8 quart pot, bring salted water to boil. Following the cooking instructions on your pasta, and aim to cook 2 minutes less than directed. You will cook this pasta further in finishing the dish so be careful not to overcook in this step! Strain the pasta, reserving 1 cup of the starchy pasta water.
Step 2: Bake the Impossible Chicken
While the pasta is cooking, bake the nuggets, patties or tenders according to package instructions.
Step 3: Make it Saucy and Cheesy
In your same pasta pot over medium-high heat, add the butter and pepper and allow to cook until melted. Add in the cooked pasta and reserved pasta water, bring to boil, then reduce to a simmer. Cook until liquid is reduced to coat the noodles and be sure to check that the noodles are al dente--this is the second cooking time on the pasta and it's important that it's not under or overcooked. Stir in 3 cups of the finely grated cheese to finish the sauce.
Step 4: Serve and Enjoy
Slice the cooked Impossible Chicken Nuggets and top each plate of pasta with nuggets, the remaining cheese, and more black pepper, if desired. Enjoy!
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