9 oz. Tri-Color Rotini, boiled
1 can of "cream" of Mushroom soup
1 medium sized crookneck squash (yellow squash), halved vertically thin sliced thin
2 Gardenburger grilled chick patties, diced
1 small onion, diced
1 clove garlic, minced
1 tablespoon olive oil
grated soy parmesan (optional)
salt and pepper to taste
Preheat oven to 375 degrees.
Boil pasta according to package directions (usually about 8-10 minutes 'til al dente).
In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
While those are cooking, prep the squash, onion, and garlic.
When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Sautee for about a couple of minutes. Add squash, sautee for another minute or two. Add the diced "chicken", then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
Sprinkle the top with breadcrumbs and soy parmesan.
Bake covered with foil for the first 10 minutes, then uncovered for the last 5.