2 Quorn® Naked Chik’n Cutlets

4 tablespoons of Organicville’s Olive Oil & Balsamic Vinaigrette (more if you choose)

1 cup of Glutino Macaroni Elbows

Pour 2 tablespoon of vinaigrette over cutlets and cook as directed.

Cook macaroni as directed & then drain

AFTER cutlets & macaroni have been cooked:
Slice cutlets and add to macaroni. Add remaining 2 tablespoons of vinaigrette and toss. Add parmesan cheese if you like. I use Vegan Parmesan by Galaxy Nutritional Foods

This recipe could actually be enough for 2 or 1 very hungry vegetarian. So if you have leftovers pack for it lunch 🙂