Chao Spicy Chili Mac ‘N Chao With Spinach And Panko Crumble
Serves 2 | Crafted with Chili Mac ‘n Chao
- Make it Umami
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Take a clever shortcut and make this into a spicy southern favorite. Chao Chili Mac ‘n Chao is made with seasoned Chef’s Signature Plant-Based Burger, ground chili and pinto beans in a creamy Chao Tomato Cayenne sauce. It gets dressed up here with an addition of good-for-you greens, a spicy heat from chopped chili and a crunchy topping—ready in under 30 minutes.
11 oz. pkg. Chao Chili Mac ‘n Chao (defrosted)
1/3 cup unsweetened almond milk or pea beverage
1 tsp. spicy peperoncini piccanti
2 cups baby spinach
¼ cup panko Japanese style bread crumbs
1 tbsp. plant-based buttery spread, melted
Preheat the oven to low broil.
Spoon the defrosted Chao Chili Mac ‘Chao into a nonstick skillet. Break up with a wooden spoon. Add the unsweetened almond milk or pea beverage, stirring to combine. Place the skillet over a gentle, low heat and stir until the pasta is creamy, smooth and hot, about 4 to 5 minutes.
Stir in the spicy peperoncini piccanti. Add the baby spinach, stirring into the hot pasta until wilted, about 1 minute.
Transfer pasta into a small over-proof casserole dish. In a small bowl, stir together the panko crumbs and melted plant-based buttery spread. Sprinkle over pasta and broil on low, on a middle rack, for 3 minutes until golden and crispy. Serve while hot.