Chicken Primavera


  • 1 medium onion, slivered
  • 4 c. sliced fresh mushrooms
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 medium yellow pepper, slivered
  • 1 8-oz. package vegan chicken strips
  • 1 3/4 c. canned petite diced tomatoes
  • 1 c. tomato sauce
  • 2 c. water
  • 2 tsp. sugar
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. crushed red pepper flakes
  • 2 Tbsp. McKay’s chicken style seasoning
  • 2 Tbsp. Bragg’s liquid aminos
  • 1 clove garlic, minced
  • 1/4 tsp. oregano
  • 1 tsp. dried parsley
  • 1 9-oz. bag fresh baby spinach
  • 1 lb. whole wheat fettuccine pasta, cooked


  1. Spray a medium skillet with non-stick cooking spray (or use 2 Tbsp. olive oil). Add onion and garlic and sauté until onions are translucent.
  2. Add vegan chicken strips, red pepper flakes, mushrooms, zucchini, yellow squash, peppers, McKay’s chicken style, sugar, onion powder, garlic powder, Bragg’s aminos, oregano, parsley, tomatoes, tomato sauce and water.* Salt to taste.
  3. Simmer for about 15 minutes. Add spinach and cook until spinach is wilted. Stir in cooked pasta and simmer until hot.

* You can also add cubed eggplant if you like.

Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.