Puttanesca Piccata Pasta

Ingredients

• 1 Tbsp olive oil
• 3/4 cup sliced CHRISTOPHER RANCH shallots
• 1/2 cup red onion, sliced thinly
• 1/2 red peppers, thinly sliced
• handful or two of olives, cut in 1/2
• 1 cup mushrooms, sliced
• 4 cloves Fresh CHRISTOPHER RANCH California Garlic or more
• 8 oz chicken seitan (about 1 1/2 cups) in chubby little chunks
• 6 oz bag of spinach
• 4 artichoke hearts, cut a little
• 1 Tbsp capers
• 1/3 cup sundried tomatoes (I used the oil kind, drained)
• 1 Tbsp balsamic vinegar (for seitan)
• 1 Tbsp white wine (for seitan)
• juice of 1/2 a lemon
• 1 tsp parsley
• 1 tsp basil
• 1 tsp thyme
• 1/4 tsp red pepper flakes
• 1/2 cup white wine
• salt and pepper
• 12 oz pasta (cook it)

Directions

1. Heat the oil in the pan to saute the seitan. When it's kinda done, add the tablespoons of the vinegar and the wine. When absorbed/evaporated, remove the seitan.. add a little more oil to the pan if you need it.
2. Start cooking the veggies in this order, adding some when the earlier one is done: shallots and onions, then red peppers, then mushrooms and garlic... artichoke hearts, capers, sundried toms, olives. Add the spices to taste ( you may need a little more).
3. Cook a minute, then deglaze with the 1/2 cup wine, add the lemon juice and spinach. Let the wine reduce and the spinach cook, check for salt and pepper, then toss it all with pasta.